Appetizer

Mee Krob (Crispy Noodles)

Name: Mee Krob (Crispy Noodles)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 حصص
Cuisine: thai
Ingredients: 100 g rice vermicelli noodle dried; 4 كوب vegetable oil; 100 g tofu firm, cut into small cubes; 100 g shrimp peeled and deveined, small; 2 فص garlic minced; 1 قطعة shallot finely chopped; 3 ملعقة كبيرة fish sauce; 3 ملعقة كبيرة rice vinegar; 3 ملعقة كبيرة palm sugar grated; 1 ملعقة كبيرة tamarind paste; 1 ملعقة صغيرة orange zest finely grated; 0.5 ملعقة صغيرة chili flake (اختياري); 0.5 كوب bean sprout; 2 قطعة green onion sliced; 1 قطعة lime cut into wedges

This classic Thai appetizer features delicate crispy rice vermicelli noodles coated in a vibrant sweet and sour sauce. The dish is a delightful balance of textures and flavors, with a hint of citrus brightness. It's an impressive starter for any meal.

وصفة أصلية من Forkin

الوقت الإجمالي: 50 د
عدد الحصص: 4
الصعوبة: متوسطة
لكل حصة: 450 kcal

خالٍ من الغلوتين

معلومات مسببات الحساسية: قد تحتوي على قشريات وسمك وصويا وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

100 grice vermicelli noodle, dried
100 gtofu, firm, cut into small cubes
100 gshrimp, peeled and deveined, small

for frying

4 كوبvegetable oil

sauce

2 فصgarlic, minced
1 قطعةshallot, finely chopped
3 ملعقة كبيرةfish sauce
3 ملعقة كبيرةrice vinegar
3 ملعقة كبيرةpalm sugar, grated
1 ملعقة كبيرةtamarind paste
1 ملعقة صغيرةorange zest, finely grated
0.5 ملعقة صغيرةchili flake(اختياري)

garnish

0.5 كوبbean sprout
2 قطعةgreen onion, sliced
1 قطعةlime, cut into wedges

الأدوات

wok · paper towels · tongs · deep pot · slotted spoon · serving platter

طريقة التحضير

خطوة بخطوة

1
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches about 180°C (350°F).
حوالي 5 د
ملاحظة الطاهي: Test the oil temperature by dropping a small piece of noodle; it should puff up immediately.
2
Fry the rice vermicelli noodles in batches, using tongs to separate them, until they puff up and turn crispy, about 10-15 seconds per batch. Remove with a slotted spoon and drain on paper towels.
حوالي 5 د
ملاحظة الطاهي: Do not overcrowd the pot; fry in small portions for best results.
3
Carefully remove most of the oil from the wok, leaving just enough to coat the bottom, then reduce the heat to medium.
حوالي 1 د
4
Add the tofu cubes to the wok and fry until golden brown and slightly crispy, then remove and set aside.
حوالي 3 د
5
Add the shrimp to the wok and cook until pink and opaque, then remove and set aside with the tofu.
حوالي 2 د
ملاحظة الطاهي: Avoid overcooking the shrimp to keep them tender.
6
In the same wok, add the minced garlic and chopped shallot, and sauté until fragrant, about 1 minute.
حوالي 1 د
7
Stir in the fish sauce, rice vinegar, palm sugar, tamarind paste, orange zest, and optional chili flakes. Bring the sauce to a gentle simmer, stirring until the sugar dissolves and the sauce slightly thickens, about 2-3 minutes.
حوالي 3 د
ملاحظة الطاهي: Taste the sauce and adjust the sweetness, sourness, and saltiness to your preference.
8
Return the cooked tofu and shrimp to the wok with the sauce, tossing to coat evenly.
حوالي 1 د
9
Add the crispy fried noodles to the wok and gently toss to combine everything, ensuring the noodles are well coated with the sauce.
حوالي 1 د
ملاحظة الطاهي: Work quickly to avoid the noodles becoming soggy.
10
Transfer the mee krob to a serving platter. Garnish with fresh bean sprouts, sliced green onions, and lime wedges.
حوالي 1 د
ملاحظة الطاهي: Serve immediately to enjoy the crispiness of the noodles.

لكل حصة

القيم الغذائية

52%التقييم

السعرات الحرارية: 450.3kcal
البروتين: 10.6g
الكربوهيدرات: 41.9g
الدهون: 27.7g
الألياف: 1.7g
السكر: 13.7g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

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الحفظ

Mee Krob is best enjoyed fresh as the noodles will soften over time.