Funchoza with vegetables and seafood
4 servings
20 minutes
Funchosa with vegetables and seafood is a refined dish that combines the tenderness of seafood, the freshness of vegetables, and the delicacy of rice noodles. Although funchosa comes from Asian cuisine, this version fits perfectly into European gastronomic preferences. The taste of the dish is harmonious: sweet shrimp and seafood cocktail are excellently complemented by crunchy paprika, tender green peas, and aromatic garlic. The noodles soaked in soy sauce absorb all flavor nuances, making each forkful rich. This dish not only delights the palate but also serves as a light and nutritious option for dinner or lunch. It is perfect for both festive tables and cozy home gatherings.
1
Prepare the ingredients.
2
Boil royal shrimp (I have frozen in shell, 1 kg) for 2 minutes and clean them. You can save time by using already peeled shrimp (then 400-500 g will be enough).
- King prawns: 1 kg
- King prawns: 1 kg
3
Chop the onion and garlic finely.
- Onion: 1 head
- Garlic: 2 cloves
4
Fry the onion and garlic in oil for 3 minutes. Use a pan with high sides, ideally a wok. Cook on high heat, shaking the pan or stirring constantly.
- Onion: 1 head
- Garlic: 2 cloves
- Olive oil: 1 tablespoon
5
Cut the bell pepper into strips.
6
Add vegetables and peas to the onion and garlic, sautéing for 5 minutes while stirring constantly.
- Bell pepper: 2 pieces
- Frozen green peas: 50 g
7
Pour boiling water over rice noodles for 3 minutes (or as indicated on the package).
- Glass (cellophane) noodles: 100 g
8
Add funchose, sauce, ground pepper to the vegetables and mix.
- Glass (cellophane) noodles: 100 g
- Soy sauce: 2 tablespoons
- King prawns: 1 kg
9
Add the seafood cocktail and shrimp without thawing, reduce the heat, and simmer for 7-10 minutes.
- Seafood cocktail mix: 500 g
- King prawns: 1 kg
10
Divide into bowls and serve!
