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Mee Krob
Sweet Sticky Noodles
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From the Manassas Gourmet Club
Siamese Surprise Dinner
6 to 8
servings |
| Quantity |
Ingredients |
Preparation Notes |
| 1/2 C |
Sugar |
- Combine sugar, water, ketchup, tomato paste, lemon
juice, and 1 Tbsp fish sauce in a measuring cup and set aside.
- Half fill a small saucepan with water and bring to
a boil.
- Add carrot and boil for 1 minute
- Combine egg and flour in small bowl and set aside
- Heat oil in a wok to 375 degrees or until a 1"
bread cube turns golden brown in 50 seconds.
- Take a small handful of rice sticks, break up and
drop in oil
- Press with spatula to submerge completely.
Almost instantly, the rice sticks will puff up.
- Remove and drain on paper towels. Repeat
until all noodles are fried.
- Remove any noodle scraps from the oil.
- Whisk egg mixture, then pour into oil. Egg
will puff up.
- Fry until lightly browned.
- Remove and drain on paper towels. Set aside
for garnish.
- Drain oil from wok, reserving the oil.
- Clean wok
- Reheat 1 1/2 Tbsp oil in wok over medium heat
- Add shallots and garlic. Cook until limp and
lightly browned 1 1/2 to 2 min.
- Add shrimp, cook 2 - 3 minutes or until pink
- Stir in 1 tsp fish sauce and pepper
- Remove shrimp mixture from wok to a plate
- Add sugar mixture to wok, boil until reduced to a
thick, syrupy glaze about 5 min.
- Mixture must be almost dry or it will wilt the
noodles.
- Stir shrimp into the glaze.
- Turn off heat
- Add rice sticks to the wok, stir until coated in
glaze, breaking noodles slightly while stirring
- Arrange on a large platter, press into a mound
- Arrange bean sprouts around edge
- Sprinkle noodles with carrots, then cilantro
sprigs
- Arrange fried egg in center of the noodles, tear
into pieces, arrange with bean sprouts.
- Serve at once.
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| 1/4 C |
Water |
| 1 1/2 Tbsp |
Ketchup |
| 1 Tbsp |
Tomato Paste |
| 1 Tbsp |
Lemon Juice |
| 1 Tbsp |
Fish Sauce |
| 2 Tbsp |
Shredded Carrot |
| 1/2 |
Egg beaten |
| 1/4 tsp |
Flour |
| 1 1/2 C |
Vegetable Oil |
| 4 oz |
Thin Rice Stick
Noodles |
| 6 sm |
Shallots,
finely chopped |
| 3 Lrg |
Cloves Garlic,
finely chopped |
| 1 tsp |
Fish Sauce |
| Dash |
Black Pepper |
| 1/4 lb |
Bean Sprouts |
| 1/2 C |
Lightly packed
Cilantro Sprigs |
| 16 |
Med sized
Shrimp, peeled and de-veined |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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