Mee Krob (Thai Crispy Fried Noodles with Prawns)
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Ingredients
- 150 g dried rice vermicelli noodles
- 200 g raw king prawns, peeled and deveined
- 2 eggs
- 2 garlic cloves
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 3 tbsp palm sugar
- 80 g beansprouts
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 286 kcal
- Protein
- 15.6 g
- Carbohydrate
- 45.9 g
- of which sugars
- 13.8 g
- Fat
- 3.4 g
- of which saturates
- 1.1 g
- Fibre
- 1.4 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Break the vermicelli noodles into shorter lengths and deep-fry in hot oil in small batches for 1 minute until puffed and crisp, then drain on kitchen paper.
- 2
Crush the garlic.
- 3
Pour off most of the oil, leaving a tablespoon in the pan, and fry the garlic for 30 seconds until fragrant.
- 4
Add the prawns and stir-fry for 2 minutes until starting to turn pink.
- 5
Push to one side, crack in the eggs and scramble briefly, then mix through.
- 6
Stir in the tamarind paste, fish sauce and palm sugar, and simmer for 2 minutes until syrupy.
- 7
Take off the heat, toss through the crispy noodles until coated, then scatter with beansprouts and spring onions to serve.
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