Funchoza have to tear apart such a length that You feel comfortable there, as does the salad. I broke mine in half.
Funchoza prepare as directed on package.
Add salt and lemon juice to the shrimp and let it stand for 10 minutes . Heat the vegetable oil in a pan and lightly fry the prawns on both sides.
Then pour in the pomegranate sauce and fry the prawns until they have a caramel sheen. Immediately transfer the prawns from the pan to a bowl to stop the cooking process.
Cut daikon into blocks no more than 10 cm (for convenience of use), RUB on a “Korean” grater or cut into thin strips.
Remove the seeds from the bell peppers and chili peppers and cut them into thin strips.
Cut the ginger root into thin strips.
In a frying pan, heat the vegetable oil and fry the ginger straws in the oil until the flavor appears. Add the daikon straws to the ginger and fry, stirring, for about 3 minutes . Then put the straws of bell pepper and chili pepper and fry, stirring, for another 2 minutes. Add the soy sauce and ground black cardamom to the pan , mix everything together and remove from the heat.
In the pan to shift funchoza and mix well.
Place in a salad bowl , garnish with caramelized prawns and serve.