Warm Salad Recipe
Light, delicious and, most importantly, quick to prepare salad in an Oriental way. Especially delicious caramelized shrimp in the salad.
Servings
4
Cook Time
20minutes
Servings
4
Cook Time
20minutes
Ingredients
Instructions
  1. Funchoza have to tear apart such a length that You feel comfortable there, as does the salad. I broke mine in half.
  2. Funchoza prepare as directed on package.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. In the pan to shift funchoza and mix well. Place in a salad bowl , garnish with caramelized prawns and serve.

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