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Mee Grob |
Sweet and
Sour Crisp Fried Thai Noodles. I had to try this because I always
wanted to cook the noodles that “explode”. It’s
fun.
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Ingredients: (Serves 4)
1 package very thin
rice vermicelli (“rice stick”)
Ample vegetable or
peanut oil for deep frying
1/2 lb. small peeled shrimp,
raw with tails left on
Fresh minced garlic clove
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Sauce:
4 - 5 tablespoons tomato ketchup (originally tamarind paste)
1 cup sugar
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon paprika
2 sliced green onions
3 tablespoons fresh Cilantro leaves |
Preparation:
Take a plastic bag and a pair of scissors and cut up the noodles
inside it.
Tear completely apart, or they won’t cook evenly. I noticed
some of mine were not puffed up and they are inedible - tough as
barbed wire. Note: you will be sweeping up little strands of rice
stick off the floor for weeks.
Method:
Heat oil in a wok until it’s very hot, and deep-fry noodles
in small batches. Be careful, as the noodles puff up very quickly
and must be removed immediately with a slotted spoon and placed
on paper towels to drain. Set aside.
Reduce heat and drain off excess oil from the wok. Add garlic, shrimp,
stir-fry until golden. Remove to another dish.
In another pan, (a small frying pan will do) combine the ketchup,
sugar, lime juice, salt and paprika and stir until sugar has dissolved.
Using the cooled wok, toss the noodles with half the sauce, put
on platter, then toss the shrimp with the rest of the sauce, place
on top of the noodles, sprinkle with green onions and cilantro.
-Kate
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