Appetizer

Mee Krob (Crispy Noodles)

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 450 kcal

Glütensiz

Alerjen bilgisi: kabuklular, balık, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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

for frying

4 su bardağıvegetable oil

sauce

2 dişgarlic, minced
1 adetshallot, finely chopped
3 yemek kaşığıfish sauce
3 yemek kaşığırice vinegar
3 yemek kaşığıpalm sugar, grated
1 yemek kaşığıtamarind paste
1 çay kaşığıorange zest, finely grated
0,5 çay kaşığıchili flake(isteğe bağlı)

garnish

0,5 su bardağıbean sprout
2 adetgreen onion, sliced
1 adetlime, cut into wedges

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

52%Puan

Kalori: 450,3kcal
Protein: 10,6g
Karbonhidrat: 41,9g
Yağ: 27,7g
Lif: 1,7g
Şeker: 13,7g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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