Seafood Mee Krob Mee Krob Rad Na Ta Le
From watson2167 16 years agoIngredients
- 30 gms rice noodle (Thin vermicelli) shopping list
- oil For Deep Fry shopping list
- 800 ml water shopping list
- 1 chicken stock cube shopping list
- 1/2 pound of Mixed seafood Meat (mussels shrimp Shellfish... but no shells!) shopping list
- 2 Tablespoons corn flour shopping list
- 4 buk choi cut long sliced shopping list
- 1 carrot peeled and cut thinly sliced shopping list
- can of mushroom / fresh mushroom it great shopping list
How to make it
- Preheat the oil.
- Fry the rice noodles for a few seconds to crisp it up. It will expand as it cooks, so only cook a little at a time.
- Remove the noodles and drain on kitchen paper. After dry, put it to the side of your dish or even spread it out on your serving plate to top it with seafood sauce.
- Boil the water with the stock cube, add carrot ( cook carrot first, till it tender, cause carrot take awhile to cook unless like it crispy, then add seafood mix and the rest of vegetable. Cook it for at 5 to 6 minutes, don't over cook your seafood.
- Mix the corn four with a little water and pour . Stir and heat until the sauce has thickened and it ready to serve..best when hot..
People Who Like This Dish 3
- ladysun123 MENTOR, OH
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- watson2167 Las Vegas, NV
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