Shrimp funkhoza: recipe

Funchoza with shrimps - one of the signature dishes of the Far East. It is in the culinary books of almost all the peoples of the region. And with the fashion of Asian cuisine, it has come to us. Funchoza is used both hot, as a side dish, and as part of salads. This starch noodle, which is also called “glass” for its frosted, translucent color in boiled form, is suitable for those who are on a diet. It is cooked easily, and eaten quickly. Due to the neutral taste, you can experiment with funchozy to infinity. It is delicious with chicken, meat, fish, vegetables, various seafood. Skillfully selecting sauces, you can get new dishes every time. But now we will narrow down the topic and consider how to make a funchoza with shrimps.Funchoza with shrimp

How to cook rice noodles

This has its secrets. Funchoza prepared from starchy mung beans. She quickly boiled soft. The method of cooking noodles is significantly different from the method of cooking Italian pasta.Funchoza is sold in the form of spaghetti, but more often it can be found on the shelves of our stores in the form of tagliatelle, such as hanks or nests. This allows you to cook noodles portions. If you want to serve the hot starter “Shrimp funchosa”, the recipe will recommend you simply pour boiling water over the noodles for 4-5 minutes. She then comes to the pan with sauces until fully cooked. And if we make a salad, boil the funchose, rinse and cool. But first we put a pot of water on the fire. When it boils, salt it and pour in some vegetable oil. If you want to get the flavor of Asian cuisine, then surely sesame. Now we take a thick string and pass it through the bundles of funchoses. Holding both ends of the rope, dip the noodles in boiling water. After four minutes, pull out. Stop the process of heat treatment by washing in cold water. After that, remove the thread, and cut the noodles.Shrimp funchoza recipe

Recipe from Julia Vysotsky

The famous cook suggests in this case to make a hot dish. Thai funchoza with shrimps, the photo of which looks very impressive if you place seafood over noodles, is prepared as follows.First thaw frozen seafood or boil them if they are raw. It would be best to take twelve large shrimps for a couple of servings. Naturally, they need to be cleaned after cooking from the shell, heads, legs and even tails. Next, bring to readiness fifty grams funchozy. We wash the noodles. One or two cloves of garlic finely chop and fry lightly in vegetable oil. Then put shrimp on the pan. Fry them for two minutes with garlic. Add a handful of green peas, cook another three minutes. And finally, lay out well drained funchozu. Pour the contents of the pan with two spoons of light soy sauce, sprinkle with lemon juice, salt. Stir, warm up a little and serve, sprinkled with fresh herbs.Salad with funchoza and shrimps

Another hot dish

All the preparatory procedures are doing the same as in the previous recipe. Shrimp boil and clean, bring noodles to readiness. Now we take for vegetables. Bulgarian pepper cleaned of seeds, cut into thin strips. Shred carrots in Korean, three small ginger root. Finely chop the hot pepper and onion. For this dish it is good to use a special wok frying pan.Heat vegetable oil and fry vegetables in 2–3 minutes. Add various dry seasonings to taste, squeeze a clove of garlic. We spread in the wok funchozu, pour soy sauce and cook another two minutes. Pour sesame oil, sprinkle with cilantro. Funchoza with vegetables and shrimps ready. Eat it before it gets cold.Funchoza salad with shrimp recipe

Thai breakfast

Separately boil noodles. Finely chop a clove of garlic and half a bell pepper. Clean the shrimp. In a pan over high heat, fry the garlic in butter, then add the pepper to it. Spread well-expressed noodles. In a bowl, mix two tablespoons of tomato paste, soy and fish Thai sauces, topped up with half the amount of rice vinegar. Pour this dressing funchozu. When the noodles are well warmed, move it to the edge of the pan, and pour two eggs into the middle of the wok. As soon as they grab, mix them with pasta. Shift the dish to the edge of the wok, and in the middle lay out the shrimp. Fry them until pink. Funchoza with shrimp and eggs is good as a hearty breakfast.Funchoza with vegetables and shrimps

Warm salad

To prevent the noodles from sticking together, we soak it in cold water for a quarter of an hour. So extra starch is washed off. After that, boil two hundred grams of funchose for three to four minutes in salted boiling water. Lean back in a colander and rinse with cold water. Bulgarian pepper and carrot cut into strips, fry in vegetable oil until soft. Add to the vegetables twenty pieces of peeled shrimp. Fry another minute. Squeeze garlic clove, sprinkle with feathers of green onions. Pour the dish with soy sauce and sesame oil, salt to taste. Salad with funchoza and shrimps can be served immediately. Just sprinkle the dish with parsley. But try another way. Allow the contents of the pan to cool completely. Put the dish on lettuce leaves and sprinkle with sesame seeds on top.Funchoza with shrimps photo

Shrimp funchoza: a recipe for a classic Chinese

Until fully cooked, boil three hundred grams of seafood. Clean them up. One hundred fifty grams funchozy steamed boiling water. Bulb chop half rings. Carrot, half a sweet pepper, two cloves of garlic, cut into strips. Ginger root (thirty grams, you can take and dried) we rub. Pepper-chili finely chop.Put all the vegetables in a well-heated butter in a frying pan, fry for three minutes. Sprinkle with two spoons of the mixture "For Uzbek pilaf" (if there is no such house, replace with zira and barberry). We spread the shrimps, pour the dish with soy sauce. Cook a few more minutes, after which you can lay out noodles. She should be a little boil. You can add a little sesame oil to the dish is not burnt.

Shrimp-funchoza salad: Vietnamese recipe

In this dish all the ingredients - noodles (150 g), seafood (250 g) and green beans (130 g) - are prepared separately. Before you put the shrimp in the salad, they need to marinate for a quarter of an hour. So we start with the preparation of the Vietnamese gas station. Finely chop two pieces of garlic and hot pepper. Mix them in a mortar with two tablespoons of grated ginger. Pour the juice of one lemon. We part four spoons of fish sauce in the same amount of water. Put 4-5 cubes of sugar. Fill with sesame oil (one and a half spoons). Pound the marinade until smooth. Spread shrimp there. After about fifteen minutes in a deep salad bowl, mix all the main ingredients.Add two more spoons of Vietnamese marinade. Sprinkle with green onions and parsley before serving.How to cook funchozy with shrimp

Korean salad

If the noodles are thin, then we simply steam it with boiling water, if it is thick, boil them for a few minutes. Drain, flush. For one hundred grams of funchozy, we need to take one piece of lettuce, bell pepper, four cherry tomatoes, two cloves of garlic, half a lemon and three hundred grams of cooked peeled shrimp. First, prepare the gas station. Pickle finely chopped cilantro or parsley with garlic, three tablespoons of sesame oil and a little less soy sauce. Fill with lemon juice. Dilute in three tablespoons of water, where funchoza was boiled or steamed. Mix well and cook the dressing for about two minutes. The rest of the vegetables shred finely. Fold the ingredients in a deep dish. Dressing salad with funchoza and shrimp sauce.

Option with mushrooms and seafood

This dish can be cooked not only with shrimps, but also with other seafood. For example, with mussels, octopus tentacles, squid rings. The most convenient for the salad to take a package of "sea cocktail".Cut the white part of the leek, put it in hot vegetable oil, fry for seven minutes along with the mushrooms (fifty-one hundred grams). When the mushrooms become rosy, lay out seafood. Fry two more minutes. After that, pour the contents of the pan with soy sauce. Stew in a lid for about twenty minutes. Separately prepare funchozu. Spread it - hot or cold (as you like) - on a beautiful dish. On top we place mushrooms with seafood. Funchoza with shrimp ready. We decorate the dish with fresh herbs.

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