Only Asian salads can combine completely different products so harmoniously. The secret is that funchosa perfectly absorbs tastes and aromas. She has a kind of unifying role. Try it and see for yourself!
Ingredients
- Funchosa - 200 g
- Shrimp (chilled) – 10 pieces
- Squid (boiled) – 1 carcass
- Tomatoes - 150 g
- Bow purple - 1 piece
- Garlic - 1 clove
- Minced meat - 100 g
- Vegetable oil - 1 art.l.
- Sesame oil - 1 tbsp.l.
- Lemon juice - 1 art.l.
- Rice vinegar - 3 tsp.
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Put the funchosa in a saucepan and pour 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.
Mince pork fry in vegetable oil until tender.
Chop the squid, tomatoes and peeled onions.
Mix the funchosa, shrimp, squid, fried minced meat, tomatoes and onions.
Separately mix rice vinegar, sesame oil, salt and garlic passed through a press.
Pour the dressing into the salad, mix and put it in the refrigerator for half an hour.
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