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Funchoza with shrimp and Chinese salad

Asian cuisine
Description Products Steps
Funchoza with shrimp and Chinese salad

Funchoza, due to its simple composition and ease of preparation, has become popular far beyond the borders of Asian countries. By adding shrimp with Chinese salad to the wok, the dish will become even more healthy and rich in various macro- and microelements necessary for humans.

  1. Calories
    287,02 kcal
  2. Protein
    6,06 gram
  3. Fat
    15,74 gram
  4. Carbohydrates
    27,8 gram
  5. ~ Time
    30 Min
  6. Pepper
  7. Complexity

Products per 4 serving:

  1. Glass noodles (funchose)
    Glass noodles (funchose)
    150 g
  2. Tiger shrimp
    Tiger shrimp
    6 pcs. = 120 g
  3. Beijing cabbage
    Beijing cabbage
    30 g
  4. Carrot
    Carrot
    1 piece = 100 g
  5. Soy sauce
    Soy sauce
    1 tbsp. l. = 15 g
  6. Vegetable oil
    Vegetable oil
    3 tbsp. l. = 51 g
  7. Sesame oil
    Sesame oil
    2 tbsp. l. = 30 g
  8. Sichuan pepper
    2 pcs. = 30 g
  9. Curry
    Curry
    4 tbsp. l. = 28 g
  10. Salt
    Salt
    to taste
  11. Black pepper ground
    Black pepper ground
    to taste

Steps:


  1. Rinse the shrimp, peel, remove the shell, head, and remove the intestinal vein. Wash the vegetables under cold running water and cut into thin slices.

  2. Pour boiling water over the funchose for 5-7 minutes. Place in a colander and let the water drain.

  3. Heat a wok, pour in vegetable oil. Add shrimp and fry over high heat for 2-3 minutes. Add vegetables, add salt and pepper. Fry for 3-4 minutes.

  4. Add chilled funchose to the mixture of shrimp and vegetables. Season with curry sauce, stir, fry over high heat for 2-3 minutes.

  5. Decorate the dish with small sheets of nori, sprinkle with sesame seeds and fresh herbs.
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