Spicy Thai seafood salad with fungoza noodles 🍤

Kitchen appliances and utensils:

• plate;
• pan with high sides;
• cutting board;
• kitchen scales and other measuring accessories;
• large deep bowl;
• colander;
• skimmer;
• mortar and pestle;
• sharp knife.

Ingredients

Step cooking

Cooking salad

1. We spread 80 g of funchose noodles into a deep container, after which we pour it with boiling water for literally a few minutes. Carefully read the instructions on the packaging of noodles, as there are options when you need to cook funchose.
   
2. We discard the finished noodles in a colander or put them in a sieve and leave them in this form for a couple of minutes, allowing excess moisture to drain.
   
3. We spread the funchose in a bowl for kneading the salad and cut it into several parts with scissors. Such an action is intended to make it convenient to take noodles in a ready-made salad.
   
4. We send a pot or pan with high sides to medium heat. Pour a small amount of water into the container, approximately 200-300 ml.
   
5. Bring the liquid to a boil, after which we lower 200 g of peeled shrimp into it and cook them until tender for no more than 3-4 minutes.
   
6. We take out the boiled shrimp from boiling water using a slotted spoon and immediately send them to a bowl of noodles.
   
7. In the same boiling liquid, we lower 150 g of squid cut into rings. Boil seafood until cooked for about one minute. Make sure that squids are not digested, otherwise they will turn out tough.
   
8. We shift the finished squid into a bowl with noodles and shrimp.
   
9. Pour the water in which seafood was cooked into a separate container, leaving only 50-70 ml in the pan. In the remaining broth in the pan, add 15 ml of soy sauce and expect to boil again.
   
10. Spread 100 g of minced meat in boiling liquid and boil / fry it until tender.
    
11. Put the prepared minced meat together with the broth in which it was cooked, into the bowl with the rest of the ingredients.
    

Cooking dressing

1. We send garlic cloves with a total weight of about 15 g to the mortar
   
2. We cut the chili pepper into small pieces so that it is easier to grind it in a mortar. Never remove seeds from pepper.
   
3. We take a small bunch of fresh cilantro and cut off the stems of greenery. Cut the stems into several parts, and then send them to the mortar to the rest of the ingredients.
   
4. Pour 30 g of cane sugar there, and then grind the components with a pestle to a mushy state.
   
5. In the resulting slurry, add 5 ml of lemon juice and 50 ml of fish sauce.
   
6. Stir everything thoroughly and set the sauce aside.
   

Collect salad

1. Grind celery stalks weighing 70 g into small thin pieces.
   
2. Three pieces of green onions and 80 g of onion are cut into strips.
   
3. We measure out 200 g of tomatoes and cut them into thin half rings.
   
4. We remove the remaining stems from the cilantro so that only leaves remain.
   
5. All of these vegetables are mixed with seafood and noodles.
   
6. Pour the cooked hot sauce there and mix everything thoroughly.
   
7. Serve the salad on one large plate.
   

Video recipe

This video step by step demonstrates the manufacture of Thai salad, which is based on funchoza and seafood.

Other recipes for funchose dishes