When planning a menu for celebrating the New Year, you need to try to combine the desire to feed the guests deliciously and not harm the figure. After all, I do not want to find extra centimeters on the waist after plentiful holiday feasts.
It is necessary
- - peeled large shrimps-300 grams;
- - squid stews or any other seafood (octopuses, crabs, scallops) -300 grams;
- - thin funchose-200 grams;
- -red sweet onion-1 piece;
- -medium carrot-2 pieces;
- - celery stalks-2 pieces;
- - juicy sweet pepper-2 pieces;
- - sprigs of parsley or arugula for decoration;
- - sesame oil - 1 tablespoon;
- -soy sauce-2 tablespoons;
- - olive oil - 2 tablespoons;
- - juicy lemon;
- -small clove of garlic;
- - chopped peanuts - 2 tablespoons.
Instructions
Step 1
Without cutting, boil the squid carcasses in boiling water. To prevent the meat from becoming tough, it should not be in water for more than 15-20 seconds. To improve the taste, you can throw a few peas of allspice, a bay leaf and a little salt into the water. Leave the squid to cool.
Then cut the squid into small strips.
Boil defrosted shrimp and let cool. Then peel and cut into several pieces.
Step 2
Take a deep bowl and place the rice noodles in it, being careful not to break the thin strings. Pour boiling water over so that it covers the product completely. Close the lid and leave to steam for 3-4 minutes. The finished funchose becomes transparent, acquiring a slightly grayish tint.
Step 3
Prepare the rest of the ingredients: Peel and chop the onions and carrots.
Place vegetables in a salad bowl, add noodles and mix thoroughly.
Place cooked seafood on top.
Step 4
To make a salad dressing: Wipe the zest from the lemon and squeeze the juice out of the half.
Combine the crushed zest and lemon juice with olive oil and soy sauce.
Chop a clove of garlic and add to the dressing. Salting the dressing is not required, the sauce is already salty enough.
If desired, you can add a little chopped greens and a pinch of ground black pepper.
Whisk all ingredients.
Step 5
Pour the prepared dressing over the salad, sprinkle with crushed peanuts, garnish with sprigs of herbs and thin slices of lemon.
