We continue our culinary experiments. Next up is an appetizing salad with funchosa. In Thailand, it is called "Yam Vun Sen", which means "salad with glass noodles". This dish has many recipes, but they are always spicy and sour.
Ingredients
- Shrimp (chilled) – 10 pieces
- Squid (boiled) – 200 g
- Wood mushrooms (fried) – 20 g
- Funchosa - 200 g
- Carrots (average) – 1 piece
- Garlic - 1 clove
- Fish sauce - 1 art.l.
- Lemon juice - 1 art.l.
- Rice vinegar - 2 tbsp.l.
- Vegetable oil - 2 art.l.
- Ground ginger - to taste
- Sugar - 1 tsp.
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Wash the shrimp with boiling water, peel and sprinkle with lemon juice.
Pour the funchosa with boiling water and cover for 5 minutes.
Flip the noodles into a colander and rinse under running water.
Cut the woody mushrooms and carrots into thin strips.
Chop the boiled squid.
Mix the funchosa, shrimp, squid, wood mushrooms and carrots.
Separately mix the fish sauce, rice vinegar, oil and garlic passed through the press.
Add ground ginger, salt, sugar and mix. Wait until the crystals are completely dissolved.
Pour the dressing into the salad, mix and put it in the refrigerator for half an hour.
