Another variant of the popular Thai salad Yam Vun Sen. This time I suggest cooking it without fish sauce. This recipe is slightly adapted to our usual taste preferences. Adjust the amount of hot pepper yourself.
Ingredients
- Funchosa - 300 g
- Shrimp (chilled) – 12 pieces
- Minced pork - 100 g
- Tomatoes - 150 g
- Hot red pepper - half a string
- Onion - 1 piece
- Green onion - 3 of the stem
- Garlic - 3 of the clove
- Nuts (fried) – handful
- Lemon juice - 1 art.l.
- Rice vinegar - 3 art.l.
- Sesame oil - 2 tbsp.l.
- Vegetable oil - 2 art.l.
- Salt - to taste
- Water (boiling water) – 2,5 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse under running water.
Mince pork fry in vegetable oil until tender.
Wash the shrimp with boiling water, peel off the shells and sprinkle with lemon juice.
Chop green onions, tomatoes, peeled red peppers and onions.
Peel the garlic, cut into plates and lightly fry in vegetable oil.
Mix the funchosa, minced pork, shrimp, tomatoes, fried garlic, hot pepper and both types of onions.
Separately mix sesame oil, rice vinegar and salt.
Pour the dressing into the salad, add the roasted nuts and mix. Before serving, the dish should stand in the refrigerator for 20-30 minutes.
