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Funcho with prawns and vegetables

Funcho with prawns and vegetables, Prescriptions, Any category, Any kitchen, Hot snacks, Main dishes, Chinese cooking

Ingredients portion 2

Funchoza 35g

Shrimp 150g

Zucchini 150 g

Sweet pepper 50 g

Champignons 2 pieces

Garlic 1 clove

Soy sauce 2 tablespoons

Olive oil ½ teaspoon

Cooking instructions 20 minutes

1 Cut the zucchini and peppers into sticks, cut the mushrooms into strips.

2 Sauté the vegetables in olive oil.

3 Boil the prawns and add to the vegetables.

4 Pour in the soya sauce and crush the garlic with a garlic press. Braise for 6-7 minutes.

5 Soak the dried hazelnuts in boiling water for 4 minutes, then rinse with cold water and add to the vegetables and prawns. Stir to mix.

Homemade charlotte

6 Stew for 2 minutes. When serving, sprinkle with sesame seeds and fresh herbs.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .