Funchoza with seafood and vegetables

2736

Kitchen Asian

Calorie content 92.4 kcal

Portions 4 port.

Cooking time 35 minutes

Proteins * 25.3 g

Fats * 5.4 gr.

Carbohydrates* 8.5 gr.

Content

I recommend to all lovers of shrimp and mussels to cook funchose with seafood. The fragrant dish looks appetizing, bright and elegant. Soy sauce and honey dressing goes well with garlic.

Ingredients

Cooking process

Place the freshly frozen seafood in containers, and pour boiling water for a few minutes, then drain the liquid through a sieve or colander.

Peel the shrimp from the shell, or choose already peeled.

Prepare a dressing. Peel two garlic cloves and chop with a fine grater or press. Put in a bowl, add the required amount of honey.

Pour in the soy sauce. Mix thoroughly until the honey is completely dissolved.

Wash cucumbers and bell peppers well. Peel the washed bell pepper from the core and seeds. Cut off the tips of the cucumbers.

Take olive oil.

Pour a small amount of olive oil into the bottom of a heavy-bottomed saucepan. Cut the prepared bell pepper into thin strips.

Put the pepper in a saucepan. Grate cucumbers for carrots in Korean. If you use fresh carrots, then grate them on the same grater, after washing and peeling them.

Put Korean-style grated cucumbers and carrots in a saucepan with bell pepper.

Pour 150 ml of drinking water over medium heat. Bring to a boil and cook for about 5 minutes, then remove from heat.

Place the funchoza in the prepared saucepan.

Fill with pre-prepared boiling water for 5-7 minutes, then drain and rinse with drinking water.

Pour a small amount of olive oil into a deep frying pan. Peel the garlic and chop it with a knife. Add chopped garlic and, stirring occasionally, fry for about a minute over high heat.