Funchosa with seafood
1
Funchosa with seafood is an incredibly delicious and light dish that always impresses with its exotic appearance and unparalleled taste. Glass noodles absorb the rich sauce, perfectly blending with tender seafood, creating an ideal gastronomic balance.
This recipe is characterized by speed and simplicity of preparation, ideal for busy weekdays when you want something tasty without extra effort. Moreover, it is gluten-free, making it accessible to many consumers.
Take in your hands the magic key to Asian cuisine and immerse yourself in a world where every ingredient plays its important role, and together they create a true flavor feast.
Leave room for experiments: by adding various spices or herbs, you can find your perfect combination of flavors. This dish will become your favorite snack after a hard working day.
With cream cheese and sesame for creaminess and tenderness
Thai style with ginger, lemongrass, and chili pepper
With fresh shrimp and quick-frozen vegetable mix
Fry seafood on high heat for only 1-3 minutes until pink
Steam funchosa for no more than 4-5 minutes, or it will become overcooked
Cut vegetables into thin strips for even cooking
Use a seafood cocktail of mussels, shrimp, squid, and octopus
Funchosa is made from mung bean or sweet potato starch, light and nutritious
Defrost seafood in advance for better texture
Add soy sauce at the end for maximum aroma
The dish pairs perfectly with white wine or ginger tea
Preparation takes little time, so have everything ready before frying
Ingredients for the recipe
Ingredients
Yamchan Funchoza Glass Noodles Pasta 200g
50 g
Veladis Glazed Boiled Frozen Seafood Cocktail 400g
180 g
Red Pepper
150 g
Carrot
1 pc
Onion
0.5 pc
Garlic
3 cloves
Katana Classic Soy Sauce 200ml
50 ml
Chumak Zolota Refined Sunflower Oil 0.46l
3 tbsp
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Lyubystok Ground Black Pepper 20g
to taste
Pripravka Sesame 20g
to taste
Preparation steps
01
Seafood preparation — Defrost boiled-frozen seafood. Add soy sauce to them, mix and leave for 10 minutes to marinate. Time: 12 min. Guide: Seafood is infused with the sauce.
02
Vegetable cutting — Peel the onion and garlic. Remove the seeds from the pepper. Cut the onion, pepper, and carrot into thin strips. Pass the garlic through a press. Time: 5 min. Guide: All vegetables are evenly sliced.
03
Steaming funchosa — Place funchosa in a bowl and pour hot boiling water over it. Leave for 4-5 minutes. Time: 5 min. Guide: The noodles are soft but not overcooked.
04
Frying vegetables — Heat oil in a pan. Add carrot, onion, pepper, and garlic. Fry on low heat for 4-5 minutes. Time: 5 min. Guide: Vegetables are soft and fragrant.
05
Seafood processing — Drain water from funchosa, place in a sieve. Add seafood with the remaining sauce to the sautéed vegetables, mix. Time: 2 min. Guide: Seafood is hot.
06
Combining components — Add funchosa to the vegetables and seafood. Add salt and a pinch of pepper. Gently mix with tongs or a fork. Time: 2 min. Guide: Noodles are evenly coated with sauce.
07
Tip: Serve the ready funchosa hot, sprinkled with sesame seeds and finely chopped greens. It pairs wonderfully with a glass of white wine or ginger tea. The dish is self-sufficient but can be served with a light soy-ginger dipping sauce
Where to order ingredients
Select the required ingredients in one of the stores
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