Let's have a Thai-style party tonight! We will decorate the house with exotic flowers, and we will serve an amazing salad with funchosa on the table. Don't worry, it's not difficult at all! Literally half an hour and the original dish is ready.
Ingredients
- Funchosa - 200 g
- Minced pork - 100 g
- Shiitake (dry) – 50 g
- Shrimp (chilled) – 150 g
- Hot red pepper - 1 pod
- Bow purple - 1 piece
- Peanuts (fried) – handful
- Vegetable oil - 2 tbsp.l.
- Rice vinegar - 2 art.l.
- Ground ginger - to taste
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Put the funchosa in a saucepan, pour boiling water and cover for 5 minutes.
Flip into a colander and rinse thoroughly with cold water.
Fry the minced pork until cooked in vegetable oil.
Peel the hot pepper from the seeds, rinse and finely chop.
Shiitake pre-soak for 2 hours.
Rinse and fry in a separate pan for 8-10 minutes.
Wash the shrimp with boiling water, cool and peel off the shells.
Peel the purple onion from the husk, chop it.
Mix the funchosa, minced meat, shrimp, hot pepper, onion and shiitake.
Separately mix rice vinegar, ground ginger and salt.
Pour the dressing into the salad, add the roasted peanuts and mix. Before serving, insist the dish for half an hour in the refrigerator.
Salad can be decorated with flowers, herbs, lemon or lime slices.
