Recipe

Mee Krob (thai Crisp Fried Noodles) Recipe

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Ingredients

8 oz Tofu, firm or extra firm
1/4 lb Rice noodles
1 ts Salt
1 bn Green onions
1 c Sugar
3 ea Eggs
1 c Vinegar
1/4 c Water
2 c Vegetable oil
1/4 lb Dried shrimp
8 ea Serrano chilies

Directions

Step #1 1.
Step #2 mix the water, vinegar, sugar, & salt in a small saucepan.
Step #3 Bring the mixture to a gentle boil & cook about ten mins, until it forms a thin syrup.
Step #4 Set aside.
Step #5 2.
Step #6 Put the dried shrimp in a sieve & rinse them thoroughly under running water.
Step #7 Set them aside in the sieve to drain.
Step #8 Remove the stems, but not the seeds, from the chilies.
Step #9 Slice the green onions & chilies lengthwise into thin strips & set them aside together.
Step #10 3.
Step #11 Slice the tofu into 1/4-inch cubes & set aside.
Step #12 Beat the eggs lightly, until they are well mixed but not frothy.
Step #13 Strain through a fine sieve & set aside.
Step #14 4.
Step #15 Pour about three inches of oil in a wok & heat it to 400 degrees F.
Step #16 Dry the tofu with paper towels & deep fry it until the cubes are firm & light golden, but not dry & hard.
Step #17 Remove them from the oil & set aside to drain on paper towels.
Step #18 5.
Step #19 Using the same oil, deep fry the noodles a handful at a time.
Step #20 The noodles will puff up as soon as possible & begin to turn brown in about ten seconds.
Step #21 (Note: these are the same type of noodles that are used to make chinese chicken salad.
Step #22 ) Be careful not to let them burn.
Step #23 They should be light golden & very puffy.
Step #24 If they do not expand as soon as possible upon touching the oil, the oil is not hot enough.
Step #25 If they turn dark as soon as possible, the oil is too hot.
Step #26 Scoop the noodles out to drain on paper towels.
Step #27 Remove about half the oil from the wok & save it for another use.
Step #28 6.
Step #29 Dribble the beaten, stretch it out about 12 inches over the oil, & let the egg run in a thin, sieved eggs over the surface of the hot oil in the wok, dip the other into the eggs, to form narrow strands: holding the bowl of eggs in one hand, 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.
Step #30 You will need to repeat this procedure about four times.
Step #31 The intent is to create a thin net of egg strands that will cook quickly without massing together.
Step #32 When the strands are set completely & light golden on the bottom, flip them over carefully & brown the other side.
Step #33 remove this from the oil and drain on paper towels.
Step #34 7.
Step #35 Dry the shrimp thoroughly with paper towels.
Step #36 Using the same oil, deep fry the shrimp until they are just crisp & light golden, about three mins.
Step #37 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.
Step #38 (You may wish to do this well in advance of the time your guests will arrive & set the shrimp aside to drain on paper towels.
Step #39 ) They will form a great deal of foam while they are frying, & it will be necessary to use a strainer to lift them up every once in awhile to see how well they are cooking.
Step #40 Do not over cook them or let them get dry or hard! Remove them from the oil & drain on paper towels.
Step #41 Discard the remaining oil.
Step #42 8.
Step #43 Clean the wok thoroughly & place half the sugar syrup from step 1 in it.
Step #44 Heat the syrup almost to boiling, but do not let it boil.
Step #45 Add half the noodles, half the egg nets (see the variation below), half the tofu, & half the shrimp.
Step #46 Mix carefully until the syrup is absorbed, being careful to break the noodles as little as possible.
Step #47 Remove the mixture from the wok & place it on a serving platter.
Step #48 Repeat this step with the rest of the syrup, noodles, eggs, and shrimp.
Step #49 9.
Step #50 Garnish the Mee Krob with the green onion whites & chilies.
Step #51 Serve as soon as possible or hold it at about room temp for up to two hrs.
Step #52 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.
Step #53 --.
Enjoy the MEE KROB (THAI CRISP FRIED NOODLES) recipe

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Mee Krob (thai Crisp Fried Noodles) Recipe

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