Mee krob (sweet thai noodles)
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Mee krob (sweet thai noodles)
  Sweet    Thai    Noodles    Pasta  
Last updated 6/12/2012 1:00:27 AM. Recipe ID 23614. Report a problem with this recipe.
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      Title: Mee krob (sweet thai noodles)
 Categories: Thai, Pasta, Misc
      Yield: 6 Servings
 
    1/4 c  Water
      1 c  Sugar (white granulated)
      1 c  Vinegar (white)
      1 ts Salt
    1/4 lb Dried shrimp (Kung Haeng)
      8 ea Serrano chilies
      1 bn Green onions (whites only)
      8 oz Tofu, firm or extra firm
      3 ea Eggs
      2 c  Vegetable oil (approx. amnt)
    1/4 lb Rice noodles (very thin)
 
  1.  Combine the water, sugar, vinegar, and salt in a small saucepan.
  Bring the mixture to a gentle boil and cook about ten minutes, until
  it forms a thin syrup.  Set aside.
  
  2.  Put the dried shrimp in a sieve and rinse them thoroughly under
  running water.  Set them aside in the sieve to drain.  Remove the
  stems, but not the seeds, from the chilies.  Slice the green onions
  and chilies lengthwise into thin strips and set them aside together.
  
  3.  Slice the tofu into 1/4-inch cubes and set aside.  Beat the eggs
  lightly, until they are well mixed but not frothy.  Strain through a
  fine sieve and set aside.
  
  4.  Pour about three inches of oil in a wok and heat it to 400
  degrees F. Dry the tofu with paper towels and deep fry it until the
  cubes are firm and light golden, but not dry and hard.  Remove them
  from the oil and set aside to drain on paper towels.
  
  5.  Using the same oil, deep fry the noodles a handful at a time.  The
  noodles will puff up immediately and begin to turn brown in about ten
  seconds.  (Note: these are the same type of noodles that are used to
  make chinese chicken salad.)  Be careful not to let them burn.  They
  should be light golden and very puffy.  If they do not expand
  immediately upon touching the oil, the oil is not hot enough.  If
  they turn dark immediately, the oil is too hot.  Scoop the noodles
  out to drain on paper towels.  Remove about half the oil from the wok
  and save it for another use.
  
  6.  Dribble the beaten, sieved eggs over the surface of the hot oil
  in the wok, to form narrow strands: holding the bowl of eggs in one
  hand, dip the other into the eggs, stretch it out about 12 inches
  over the oil, and let the egg run in a thin, steady stream from your
  fingertips while moving your hand in a circular motion so the surface
  of the oil is covered wit a thin net of egg.  You will need to repeat
  this procedure about four times. The intent is to create a thin net
  of egg strands that will cook quickly without massing together.  When
  the strands are set completely and light golden on the bottom, flip
  them over carefully and brown the other side. Remove from the oil and
  drain on paper towels.
  
  7.  Dry the shrimp thoroughly with paper towels.  Using the same oil,
  deep fry the shrimp until they are just crisp and light golden, about
  three minutes.  Be prepared for the very strong smell they produce as
  they fry, but don't be concerned, since the shrimp will taste nothing
  like they smell.  (You may wish to do this well in advance of the
  time your guests will arrive and set the shrimp aside to drain on
  paper towels.)  They will form a great deal of foam while they are
  frying, and it will be necessary to use a strainer to lift them up
  occasionally to see how well they are cooking.  Do not over cook them
  or let them get dry or hard!  Remove them from the oil and drain on
  paper towels.  Discard the remaining oil.
  
  8.  Clean the wok thoroughly and place half the sugar syrup from step
  1 in it.  Heat the syrup almost to boiling, but do not let it boil.
  Add half the noodles, half the egg nets (see the variation below),
  half the tofu, and half the shrimp.  Mix gently until the syrup is
  absorbed, being careful to break the noodles as little as possible.
  Remove the mixture from the wok and place it on a serving platter.
  Repeat this step with the rest of the syrup, noodles, eggs, and
  shrimp.
  
  9.  Garnish the Mee Krob with the green onion whites and chilies.
  Serve immediately or hold it at room temperature for up to two hours.
  
  VARIATION:  If the eggs have formed attractive nets (you should be so
  lucky!), you may drape them over the Mee Krob as a garnish rather than
  adding them in step 8.
  
  From: Thai Home-Cooking From Kamolmal's Kitchen, by William Crawford
  and
        Kamolmal Pootaraksa. Submitted By TODD OURSTON On FRI, 12-03-93
  (19:40)
 




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Recipe ID 23614 (Apr 03, 2005)

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