Asian salad with scallops and funchosa
Cooking time:
25 minutes
Active time:
25 minutes
Complexity:
Average
Need to defrost
If you love Asian food, try making this scallop salad. The dish has a lot of protein, it is quite satisfying, very tasty and will help diversify the menu.
See all recipes category Salad 
5
Recipe "Asian salad with scallops and funchosa"
Ingredients for 4 servings
combs
300g
cellophane noodles
2 "reels" (0.5 packs)
edamame beans
150 g
Korean carrots
100 g
cucumber fresh
2 pcs.
sesame
0.5 tsp
sesame oil
0.5-1 tbsp. spoon
vegetable oil (for frying scallops)
1-2 tbsp. spoons
white onion
30-40 g
cilantro
a couple of twigs
soy sauce
1 tbsp. spoon or to taste
Step 1/11
Defrost the scallops. Cut off the "legs," if any.
Step 2/11
Wash, dry and trim the cucumbers on all sides (the middle with seeds is not needed for this recipe). Cut the cut green parts of the cucumber across. Cut the onion into feathers.
Step 3/11
Put cucumbers, onions, Korean carrots in a bowl.
Step 4/11
Pour soy sauce, sesame oil, you can also add a little marinade from carrots. Sprinkle with the sesame seeds and stir.
Step 5/11
Preheat the pan and put the edamame beans in it (you don't need to defrost before), add 2-3 tbsp. tablespoons of water and heat for about 5 minutes.
Step 6/11
Finely chop the cilantro and put in a bowl with the vegetables. Drain the beans and add to the vegetables as well. Stir.
Step 7/11
Soak the funchosa in boiling water for about 7 minutes.
Step 8/11
Then drain and add the noodles to the vegetables.
Step 9/11
Heat a frying pan with 1-2 tbsp. tablespoons of oil (you can sesame), put scallops and fry for about 6 minutes, stirring occasionally.
Step 10/11
Drain the released liquid from the scallops and add them to the vegetables with the funchosa. Stir.
Step 11/11
When serving, you can sprinkle with chopped cilantro and sesame seeds.
Ingredients for 4 servings
combs
300g
cellophane noodles
2 "reels" (0.5 packs)
edamame beans
150 g
Korean carrots
100 g
cucumber fresh
2 pcs.
sesame
0.5 tsp
sesame oil
0.5-1 tbsp. spoon
vegetable oil (for frying scallops)
1-2 tbsp. spoons
white onion
30-40 g
cilantro
a couple of twigs
soy sauce
1 tbsp. spoon or to taste
Nutritional value per 100 g
Calories
111 kcal
Proteins
6 g
Fats
4 g
Carbohydrates
13 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
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