Mee krob is crunchy rice noodles used to make a variety of dishes. I'll be making some Mee Krob recipes to show how it's used. By itself Mee Krob has no flavour, it is similar to rice crispies, or rice crackers and needs flavourings and ingredients to bulk it out. This recipe is a common variant, with chicken for bulk and baby shrimp for flavour.
50 gms Rice Noodle (Rice Vermicelli)
Oil For Deep Frying
1 tbsp. Chopped Garlic
1 tbsp. Chopped Red Small Onions
2 tbsp. Chopped Dried Small Shrimp
1 tbsp. Chopped Coriander Leaves
2 tbsp. Oil
2 tbsp. Fish Sauce
2 tsbp. Sugar
40 gms Chopped Sweet Sausage
40 gms Chopped Dried Tofu
40 gms Chopped Chicken Meat, Pork, Shrimp... Your choice.
40 gms Chopped Pickled Garlic
1. Heat the oil to 180 degrees celsius.
2. Drop a small amount of the noodles into the oil, they only need a quick fry and will puff up almost instantly. Remove and drain on kitchen paper.
3. Shallow fry all the other ingredients until the sugar has dissolved, take of the heat and mix with the crispy noodles.