Fresh Thai-style salad. The recipe uses fish sauce. He has a rather specific smell that not everyone likes. It can be replaced with soy or Worcestershire sauce. Some cooks advise using salted chicken broth.
Ingredients
- Funchosa - 200 g
- Shrimp (chilled) – 12 pieces
- Wood mushrooms (fried) – 100 g
- Cucumbers - 150 g
- Lettuce - 100 g
- Bow purple - 1 piece
- Nuts - handful
- Lemon juice - 1 tbsp.l.
- Rice vinegar - 2 art.l.
- Fish sauce - 1 tsp.
- Sesame oil - 1 art.l.
- Ground ginger - 0,5 tsp.
- Sugar - 0,5 tsp.
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse under running water.
Wash the shrimp with boiling water, peel and sprinkle with lemon juice.
Dry the nuts in a frying pan and chop them slightly.
Chop wood mushrooms, cucumbers and peeled onions.
Tear the salad leaves into pieces with your hands.
In a small container, mix rice vinegar, sesame oil, fish sauce, sugar, salt and ground ginger.
Mix the funchosa, shrimp, salad leaves, mushrooms, onions and cucumbers.
Add nuts, prepared dressing and mix. Before serving, the salad should stand in the refrigerator for 30-40 minutes.
