Appetizer

Mee Krob (Crispy Noodles)

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

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 450 kcal

Glutenvrij

Allergeneninformatie: kan kreeftachtigen, vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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

for frying

4 kopjevegetable oil

sauce

2 teentjegarlic, minced
1 stshallot, finely chopped
3 elfish sauce
3 elrice vinegar
3 elpalm sugar, grated
1 eltamarind paste
1 tlorange zest, finely grated
0,5 tlchili flake(optioneel)

garnish

0,5 kopjebean sprout
2 stgreen onion, sliced
1 stlime, cut into wedges

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

52%Score

Calorieën: 450,3kcal
Eiwit: 10,6g
Koolhydraten: 41,9g
Vet: 27,7g
Vezels: 1,7g
Suiker: 13,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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