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PREPARATION:
1. Soak the vermicelli in water for 15 minutes, remove and drain. Heat the oil over
medium heat until very hot, fry all the soaked vermicelli-a little at a time-until
golden and crispy. Remove from the oil and drain. Fry the beancurd in the same wok
until crispy, remove and drain as well.
2. In the same wok, gradually pour in a thin stream of beaten egg into the hot oil.
Fry until the eggs are crisp and golden, then remove from the oil and drain.
3. Sauté the shallot and garlic in 1/4 cup of oil until golden and fragrant. Add
prawns and pork, and Sauté until done. Season with sugar fermented soy beans, vinegar
and ketchup. Stir well to combine. Reduce the heat and simmer until the sauce thickens.
Then add fish sauce, lime juice and som sah juice; stir well. Add the fried vermicelli
and toss quickly. Add pickled garlic, som sah rind and fried beancurd; toss together
thoroughly. Turn off the heat.
4. Arrange the three flavored crispy vermicelli on a serving dish, sprinkling with the
crisp-fried eggs. Garnish with some som sah rind, red chili strips and coriander leaves
as a finishing touch. And serve with fresh Chinese chives and bean sprouts.
Tip: Som sah is a kind of native orange.
Thai Food Source:
The Best Thai Fried Noodles
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Crispy Rice Vermicelli Recipe
(Mee Krawp)
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INGREDIENTS:
150 grams |
dried rice vermicelli |
1/2 cup |
prawns, cut into small pieces |
1/2 cup |
pork, cut into thin strips |
2 |
eggs, lightly beaten |
1 cup |
firm beancurd, cut into small matchstick-sized pieces |
1 cup |
Chinese chives, cut into short lengths about 1" long |
1 cup |
bean sprouts , trimmed off at the roots |
1 tsp |
finely sliced som sah rind |
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1 tbsp |
chopped garlic |
1 tbsp |
chopped shallot |
3 tbsp |
finely sliced pickled garlic |
1 tbsp |
fish sauce |
1/2 cup |
sugar |
1 tbsp |
fermented soy beans |
1 tbsp |
vinegar |
3 tbsp |
tomato ketchup |
1 tbsp |
lime juice |
1 tbsp |
som sah juice |
4 cups |
vegetable oil, for deep-frying |
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