Mee Krob (Crispy Noodles)
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.
O rețetă originală de Forkin
- Durată totală
- 50 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 450 kcal
Informații despre alergeni: poate conține crustacee, pește, soia și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 100 grice vermicelli noodle, dried
- 100 gtofu, firm, cut into small cubes
- 100 gshrimp, peeled and deveined, small
for frying
- 4 canăvegetable oil
sauce
- 2 cățelgarlic, minced
- 1 buc.shallot, finely chopped
- 3 lingurăfish sauce
- 3 lingurărice vinegar
- 3 lingurăpalm sugar, grated
- 1 lingurătamarind paste
- 1 lingurițăorange zest, finely grated
- 0,5 lingurițăchili flake(opțional)
garnish
- 0,5 canăbean sprout
- 2 buc.green onion, sliced
- 1 buc.lime, cut into wedges
Ustensile
wok · paper towels · tongs · deep pot · slotted spoon · serving platter
Mod de preparare
Pas cu pas
- 1
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches about 180°C (350°F).
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 4
Add the tofu cubes to the wok and fry until golden brown and slightly crispy, then remove and set aside.
Aproximativ 3 min.
- 5
Add the shrimp to the wok and cook until pink and opaque, then remove and set aside with the tofu.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: Serve immediately to enjoy the crispiness of the noodles.
Per porție
Valori nutriționale
- Calorii
- 450,3kcal
- Proteine
- 10,6g
- Carbohidrați
- 41,9g
- Grăsimi
- 27,7g
- Fibre
- 1,7g
- Zahăr
- 13,7g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Mee Krob is best enjoyed fresh as the noodles will soften over time.