Appetizer

Mee Krob (Crispy Noodles)

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 4
Trudność: Średni
Na porcję: 450 kcal

Bezglutenowy

Informacja o alergenach: może zawierać skorupiaki, ryby i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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

for frying

4 szklankavegetable oil

sauce

2 ząbekgarlic, minced
1 szt.shallot, finely chopped
3 łyżkafish sauce
3 łyżkarice vinegar
3 łyżkapalm sugar, grated
1 łyżkatamarind paste
1 łyżeczkaorange zest, finely grated
0,5 łyżeczkachili flake(opcjonalnie)

garnish

0,5 szklankabean sprout
2 szt.green onion, sliced
1 szt.lime, cut into wedges

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

52%Ocena

Kalorie: 450,3kcal
Białko: 10,6g
Węglowodany: 41,9g
Tłuszcz: 27,7g
Błonnik: 1,7g
Cukry: 13,7g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

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Przechowywanie

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