Thailand Recipe

Title

Mee Krob (Thai Snack)

Meal

Side Dish

Ingredients

1 2-inch piece of tamarind pulp

Peanut or corn oil for deep-frying

1/4 pound dried rice stick noodles

6 ounces medium shrimp, shelled and deveined

1 Whole boned chicken breast, cut into slices

4 shallots, minced

1 tablespoon minced garlic

2 small Serrano chiles, finely minced

1 lime, zest only

3 1/2 tablespoons tomato paste

4 tablespoons sugar

1/4 cup Thai fish sauce (nam pla)

3 tablespoons fresh lime juice

4 green onions, trimmed, cut into 1-inch lengths, blanched

3 tablespoons fresh coriander leaves

1/2 pound bean sprouts - tails removed

Crispy egg lace:

Oil for deep frying

Eggs, lightly beaten

1/4 teaspoon salt

Directions

1. Cover the tamarind with 3/4 cup hot water. Crush and break up the pulp with a fork and let it stand for 20 minutes.

2. Pour the mixture through a strainer and press it through. Collect 1/2 cup tamarind liquid.

3. Pour oil into a wok or deep saucepan to a depth of about 2 inches. Heat oil to 375 degrees Fahrenheit. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the temperature is correct, noodles should puff up within seconds. Remove with a slotted spoon or strainer and drain on a paper towel. Repeat with remaining noodles.

4. If you are making the Crispy Egg Lace, prepare it at this time (See below).

5. When the rice stick noodles and egg lace are done, pour off all but 2 tablespoons of oil from the wok. Reheat the wok and oil over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1 minute or until shrimp are bright orange and chicken is white. Remove and set aside.

6. Add shallots, garlic, minced chilis, and half the lime zest to the hot wok; stir-fry until soft, but not browned (about 1 minute). Add tomato paste and sugar. Cook, stirring constantly until sugar becomes a dark crimson red with a sticky consistency. It should pull away from the wok into a thick mass. This is just short of the caramelized state (about 3 to 4 minutes). Be careful not to burn the mixture.

7. Immediately add the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add lime juice, reserved chicken shrimp mixture, green onion, and remaining lime zest; toss just enough to heat through. Remove from heat.

8. Add 1/3 of fried rice stick noodles to the sauce. Gently crush noodles and toss with sauce to coat. Repeat with another third of the noodles. Add the last third of the noodles only if there is enough sauce to coat. Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pieces), and bean sprouts.

Crispy Egg Lace:

1. After frying noodles (above), skim leftover bits from the wok. Keep oil hot. Beat eggs with salt in a bowl.

2. When oil is 375 degrees Fahrenheit, hold a medium-fine-mesh skimmer over the oil; gently pour half the eggs through. Let eggs drip into the oil in a circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an irregular lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break into smaller pieces. Makes 2 crispy egg laces.

More Thailand Recipes

World Regions

Africa Asia Central America Europe Middle East North America Oceania South America The Caribbean

Most Popular

United States of America China France Italy Canada Spain India Brazil Mexico

All Countries

Afghanistan Akrotiri Albania Algeria American Samoa Andorra Angola Anguilla Antarctica Antigua and Barbuda Argentina Armenia Aruba Australia Austria Azerbaijan Bahamas Bahrain Bangladesh Barbados Belarus Belgium Belize Benin Bermuda Bhutan Bolivia Bosnia and Herzegovina Botswana Brazil British Indian Ocean Territory British Virgin Islands Brunei Bulgaria Burkina Faso Burma Burundi Cabo Verde Cambodia Cameroon Canada Cayman Islands Central African Republic Chad Chile China Christmas Island Clipperton Island Cocos (Keeling) Islands Colombia Comoros Congo, Democratic Republic of the Congo, Republic of the Cook Islands Coral Sea Islands Costa Rica Cote d’Ivoire Croatia Cuba Curacao Cyprus Czech Republic Denmark Dhekelia Djibouti Dominica Dominican Republic Ecuador Egypt El Salvador Equatorial Guinea Eritrea Estonia Eswatini Ethiopia Falkland Islands Faroe Islands Fiji Finland France French Guiana French Polynesia Gabon Gambia, The Gaza Strip Georgia Germany Ghana Gibraltar Greece Greenland Grenada Guadeloupe Guam Guatemala Guernsey Guinea Guinea-Bissau Guyana Haiti Holy See Honduras Hong Kong Hungary Iceland India Indonesia Iran Iraq Ireland Isle of Man Israel Italy Jamaica Jan Mayen Japan Jersey Jordan Kazakhstan Kenya Kiribati Korea, North Korea, South Kosovo Kuwait Kyrgyzstan Laos Latvia Lebanon Lesotho Liberia Libya Liechtenstein Lithuania Luxembourg Macau Madagascar Malawi Malaysia Maldives Mali Malta Marshall Islands Martinique Mauritania Mauritius Mayotte Mexico Micronesia Moldova Monaco Mongolia Montenegro Montserrat Morocco Mozambique Namibia Nauru Nepal Netherlands New Caledonia New Zealand Nicaragua Niger Nigeria Niue Norfolk Island North Macedonia Northern Mariana Islands Norway Oman Pakistan Palau Panama Papua New Guinea Paraguay Peru Philippines Pitcairn Islands Poland Portugal Puerto Rico Qatar Reunion Romania Russia Rwanda Saint Helena, Ascension, and Tristan da Cunha Saint Kitts and Nevis Saint Lucia Saint Pierre and Miquelon Saint Vincent and the Grenadines Samoa San Marino Sao Tome and Principe Saudi Arabia Senegal Serbia Seychelles Sierra Leone Singapore Slovakia Slovenia Solomon Islands Somalia South Africa Spain Sri Lanka Sudan Sudan, South Suriname Svalbard Sweden Switzerland Syria Taiwan Tajikistan Tanzania Thailand Timor-Leste Togo Tokelau Tonga Trinidad and Tobago Tunisia Turkey Turkmenistan Turks and Caicos Islands Tuvalu Uganda Ukraine United Arab Emirates United Kingdom United States (US) Uruguay Uzbekistan Vanuatu Venezuela Vietnam Virgin Islands Wake Island Wallis and Futuna West Bank Western Sahara World Yemen Zambia Zimbabwe