Funchoza with shrimps in creamy sauce
4 servings
15 minutes
Shrimp funchose in creamy sauce is a delicate and exquisite dish that captivates with its harmonious flavor. The lightness of funchose combines with the velvety creamy sauce, while the shrimp add a marine freshness and sophistication. This dish is perfect for a cozy dinner or a formal gathering. Its origin is linked to Russian cuisine adapting Asian motifs to local traditions. Dill and garlic enhance the creamy base with vibrant aromas, while black pepper adds subtle spiciness. Serving with soy sauce adds depth to the flavor and allows everyone to adjust the dish to their preferences. Shrimp funchose is a balance of tenderness and richness that leaves a pleasant aftertaste and a desire to try more.
1
Place the shrimp in the pan, set on low heat, and leave for 3-4 minutes.
- Peeled shrimp: 300 g
2
Place the funchose in a deep bowl, pour boiling water over it, and let it sit for 2-3 minutes, then drain it but don't leave it too long to avoid sticking. (If you're worried about timing, you can add a bit of olive oil to the strainer and mix it.)
- Funchoza: 200 g
3
Meanwhile, mix the cream with flour (you can lightly toast the flour beforehand), add garlic, salt, and pepper to taste, and mix well to avoid lumps.
- Cream 10%: 200 ml
- Wheat flour: 1 tablespoon
- Garlic: 1 clove
- Ground black pepper: to taste
- Salt: to taste
4
After 3-4 minutes, add the cream mixture to the shrimp and simmer, stirring, until the sauce thickens slightly.
- Cream 10%: 200 ml
- Peeled shrimp: 300 g
- Dill: to taste
5
Add the funchose to the pan, mix gently and cover with a lid. Leave for 1-2 minutes until the funchose is ready.
- Funchoza: 200 g
6
You can garnish with dill and serve with soy sauce.
- Dill: to taste