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Ingredientes
- 1/4 c. Water
- 1 c. Sugar (white granulated)
- 1 c. Vinegar (white)
- 1 tsp Salt
- 1/4 lb Dry shrimp (Kung Haeng)
- 8 x Serrano chilies
- 1 bn Green onions (whites only)
- 8 ounce Tofu, hard or possibly extra hard
- 3 x Large eggs
- 2 c. Vegetable oil (approx. amnt)
- 1/4 lb Rice noodles (very thin)
Direcciones
- 1. Combine the water, sugar, vinegar, and salt in a small saucepan. Bring the mix to a gentle boil and cook about ten min, till it forms a thin syrup. Set aside.
- 2. Put the dry shrimp in a sieve and rinse them thoroughly under running water. Set them aside in the sieve to drain. Remove the stems, but not the seeds, from the chilies. Slice the green onions and chilies lengthwise into thin strips and set them aside together.
- 3. Slice the tofu into 1/4-inch cubes and set aside. Beat the Large eggs lightly, till they are well mixed but not frothy. Strain through a fine sieve and set aside.
- 4. Pour about three inches of oil in a wok and heat it to 400 degrees F. Dry the tofu with paper towels and deep fry it till the cubes are hard and light golden brown, but not dry and hard. Remove them from the oil and set aside to drain on paper towels.
- 5. Using the same oil, deep fry the noodles a handful at a time. The noodles will puff up immediately and begin to turn brown in about ten seconds. (Note: these are the same type of noodles which are used to make chinese chicken salad.) Be careful not to let them burn. They should be light golden brown and very puffy. If they don't expand immediately upon touching the oil, the oil is not warm sufficient. If they turn dark immediately, the oil is too warm. Scoop the noodles out to drain on paper towels. Remove about half the oil from the wok and save it for another use.
- 6. Dribble the beaten, sieved Large eggs over the surface of the warm oil in the wok, to create narrow strands: holding the bowl of Large eggs in one hand, dip the other into the Large eggs, stretch it out about 12 inches over the oil, and let the egg run in a thin, steady stream from your fingertips while moving your hand in a circular motion so the surface of the oil is covered wit a thin net of egg. You will need to repeat this procedure about four times. The intent is to create a thin net of egg strands which will cook quickly without massing together. When the strands are set completely and light golden brown on the bottom, flip them over carefully and brown the other side.
- Remove from the oil and drain on paper towels.
- 7. Dry the shrimp thoroughly with paper towels. Using the same oil, deep fry the shrimp till they are just crisp and light golden brown, about three min. Be prepared for the very strong smell they produce as they fry, but do not be concerned, since the shrimp will taste nothing like they smell. (You may wish to do this well in advance of the time your guests will arrive and set the shrimp aside to drain on paper towels.) They will form a great deal of foam while they are frying, and it will be necessary to use a strainer to lift them up occasionally to see how well they are cooking. Don't over cook them or possibly let them get dry or possibly hard! Remove them from the oil and drain on paper towels. Throw away the remaining oil.
- 8. Clean the wok thoroughly and place half the sugar syrup from step 1 in it. Heat the syrup almost to boiling, but don't let it boil. Add in half the noodles, half the egg nets (see the variation below), half the tofu, and half the shrimp. Mix gently till the syrup is absorbed, being careful to break the noodles as little as possible. Remove the mix from the wok and place it on a serving platter. Repeat this step with the rest of the syrup, noodles, Large eggs, and shrimp.
- 9. Garnish the Mee Krob with the green onion whites and chilies. Serve immediately or possibly hold it at room temperature for up to two hrs.
- VARIATION: If the Large eggs have formed attractive nets (you should be so lucky!), you may drape them over the Mee Krob as a garnish rather than adding them in step 8.
- Kamolmal Pootaraksa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 6 servings | |
| Calories 935 | |
| Calories from Fat 678 | 73% |
| Total Fat 76.63g | 96% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 1.88g | |
| Cholesterol 133mg | 44% |
| Sodium 504mg | 21% |
| Potassium 245mg | 7% |
| Total Carbs 52.4g | 14% |
| Dietary Fiber 1.0g | 3% |
| Sugars 34.81g | 23% |
| Protein 10.63g | 17% |
