Appetizer

Mee Krob (Crispy Noodles)

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

Оригинальный рецепт от Forkin

Общее время: 50 мин
Порции: 4
Сложность: Средне
На порцию: 450 kcal

Без глютена

Информация об аллергенах: может содержать ракообразные, рыба и соя. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

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

for frying

4 стаканvegetable oil

sauce

2 зубчикgarlic, minced
1 шт.shallot, finely chopped
3 ст. л.fish sauce
3 ст. л.rice vinegar
3 ст. л.palm sugar, grated
1 ст. л.tamarind paste
1 ч. л.orange zest, finely grated
0,5 ч. л.chili flake(необязательно)

garnish

0,5 стаканbean sprout
2 шт.green onion, sliced
1 шт.lime, cut into wedges

Инвентарь

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

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

52%Оценка

Калории: 450,3kcal
Белок: 10,6g
Углеводы: 41,9g
Жиры: 27,7g
Клетчатка: 1,7g
Сахара: 13,7g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

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