Appetizer

Mee Krob (Crispy Noodles)

Name: Mee Krob (Crispy Noodles)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portioner
Cuisine: thai
Ingredients: 100 g rice vermicelli noodle dried; 4 kop vegetable oil; 100 g tofu firm, cut into small cubes; 100 g shrimp peeled and deveined, small; 2 fed garlic minced; 1 stk. shallot finely chopped; 3 spsk. fish sauce; 3 spsk. rice vinegar; 3 spsk. palm sugar grated; 1 spsk. tamarind paste; 1 tsk. orange zest finely grated; 0,5 tsk. chili flake (valgfrit); 0,5 kop bean sprout; 2 stk. green onion sliced; 1 stk. 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.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 450 kcal

Glutenfri

Allergenoplysninger: kan indeholde krebsdyr, fisk, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

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

for frying

4 kopvegetable oil

sauce

2 fedgarlic, minced
1 stk.shallot, finely chopped
3 spsk.fish sauce
3 spsk.rice vinegar
3 spsk.palm sugar, grated
1 spsk.tamarind paste
1 tsk.orange zest, finely grated
0,5 tsk.chili flake(valgfrit)

garnish

0,5 kopbean sprout
2 stk.green onion, sliced
1 stk.lime, cut into wedges

Udstyr

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

Fremgangsmåde

Trin for trin

1
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches about 180°C (350°F).
Ca. 5 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
4
Add the tofu cubes to the wok and fry until golden brown and slightly crispy, then remove and set aside.
Ca. 3 min.
5
Add the shrimp to the wok and cook until pink and opaque, then remove and set aside with the tofu.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.
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.
Ca. 3 min.
Kokkens note: 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.
Ca. 1 min.
9
Add the crispy fried noodles to the wok and gently toss to combine everything, ensuring the noodles are well coated with the sauce.
Ca. 1 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: Serve immediately to enjoy the crispiness of the noodles.

Pr. portion

Næringsindhold

52%Score

Kalorier: 450,3kcal
Protein: 10,6g
Kulhydrat: 41,9g
Fedt: 27,7g
Kostfibre: 1,7g
Sukker: 13,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

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Opbevaring

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