Crispy Fried Rice Vermicelli - Mee Krob Recipe

Crispy Fried Rice Vermicelli - Mee Krob Recipes

Ingredients :

oil for frying

6 oz rice vermicelli

1 tbsp chopped garlic

4-6 dried chilies, seeded and chopped

2 tbsp chopped shallot

1 tbsp dried shrimps, rinsed

4 oz minced pork

4 oz uncooked shelled prawns, chopped

2 tbsp brown bean sauce

2 tbsp rice wine vinegar

3 tbsp fish sauce

3 tbsp palm sugar

2 tbsp tamarind or lime juice

4 oz beansprouts

For the garnish:

2 spring onions, shredded

2 tbsp fresh coriander leaves

2 heads pickled garlic (optional)

2 egg omelet, rolled and sliced

2 red chilies, chopped

Method :

Heat the oil in a wok. Break the rice vermicelli apart into small handfuls about 3 inch long. Deep fry in the hot oil until they puff up. Remove and drain on kitchen paper. Leave 2 tbsp of the hot oil in the wok, add the garlic, chilies, shallots and shrimps. Fry until fragrant. Add the minced pork and stir-fry until it is no longer pink, about 3-4 minutes. Add the prawns and fry for a further 2 minutes. Remove the mixture and set aside.

To the same wok, add the brown bean sauce, vinegar, fish sauce and palm sugar. Bring to a gentle boil, stir to dissolve the sugar and cook until thick and syrupy. Add the tamarind or lime juice and adjust the seasoning. It should be sweet, sour and salty. Reduce the heat. Add the pork and prawn mixture and beansprouts to the sauce, stir to mix. Add the rice noodles and toss gently to coat them with the sauce without breaking the noodles too much. Transfer the noodles to a platter. Garnish with spring onions, coriander leaves, pickled garlic, omelet strips and red chilies.

Serves 4-6

Mee Krob is usually served at celebration meals. It is a crisp tangle of fried rice vermicelli, which is tossed in a piquant garlic, sweet and sour sauce.

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