Appetizer

Mee Krob (Crispy Noodles)

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 50 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 450 kcal

Gluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: äyriäiset, kala, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

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

for frying

4 kuppivegetable oil

sauce

2 kynsigarlic, minced
1 kplshallot, finely chopped
3 rklfish sauce
3 rklrice vinegar
3 rklpalm sugar, grated
1 rkltamarind paste
1 tlorange zest, finely grated
0,5 tlchili flake(valinnainen)

garnish

0,5 kuppibean sprout
2 kplgreen onion, sliced
1 kpllime, cut into wedges

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches about 180°C (350°F).
Noin 5 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 1 min
4
Add the tofu cubes to the wok and fry until golden brown and slightly crispy, then remove and set aside.
Noin 3 min
5
Add the shrimp to the wok and cook until pink and opaque, then remove and set aside with the tofu.
Noin 2 min
Kokin vinkki: 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.
Noin 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.
Noin 3 min
Kokin vinkki: 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.
Noin 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.
Noin 1 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: Serve immediately to enjoy the crispiness of the noodles.

Annosta kohti

Ravintoarvot

52%Pisteet

Kalorit: 450,3kcal
Proteiini: 10,6g
Hiilihydraatit: 41,9g
Rasva: 27,7g
Kuitu: 1,7g
Sokeri: 13,7g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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