Appetizer

Mee Krob (Crispy Noodles)

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

Izvirni recept avtorja Forkin

Skupni čas: 50 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 450 kcal

Brez glutena

Informacije o alergenih: lahko vsebuje raki, ribe in soja. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

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

for frying

4 skodelicavegetable oil

sauce

2 strokgarlic, minced
1 kosshallot, finely chopped
3 žlicafish sauce
3 žlicarice vinegar
3 žlicapalm sugar, grated
1 žlicatamarind paste
1 žličkaorange zest, finely grated
0,5 žličkachili flake(neobvezno)

garnish

0,5 skodelicabean sprout
2 kosgreen onion, sliced
1 koslime, cut into wedges

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

52%Ocena

Kalorije: 450,3kcal
Beljakovine: 10,6g
Ogljikovi hidrati: 41,9g
Maščobe: 27,7g
Vlaknine: 1,7g
Sladkorji: 13,7g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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