Crisp-fried noodles

Crisp-fried noodles

Mi krop

By
From
South East Asian Food

Mi krop is another dish taken from Chinese cooking which the Thais have made uniquely their own. If a farang (foreigner) in Thailand will like only one Thai dish, it will almost certainly be this one. This is my adaptation of a modern version taught to cooking students at the Suan Dusit Teachers’ College in Bangkok.

Ingredients

Quantity Ingredient
500g fine rice vermicelli
oil, for deep-frying
2 eggs, (duck eggs if you have them)
1 1/2 cups hard beancurd, finely diced
2 garlic cloves, chopped
125g each sliced pork, chicken and chopped raw prawn meat or any combination thereof to 375 g
6 tablespoons chopped garlic, kept aside separately
6 tablespoons palm sugar
1 tablespoon white sugar
2 tablespoons fish sauce
2 limes, juiced
2 tablespoons vinegar
1 tablespoon grated lime or mandarin peel, no pith (optional)

Garnish

Quantity Ingredient
1 bunch chinese leeks, cut into 2.5 cm pieces
whole coriander leaves
fresh red chillies, seeded and sliced diagonally
4 heads pickled garlic, sliced
fresh beansprouts, washed

Method

  1. Soak the rice vermicelli in cold water for about 30 minutes until it is soft, then drain well through a colander and leave aside for a while. Put plenty of oil for deep-frying in a wok and make it very hot. Pick up a small portion of the vermicelli and loosen it, then drop it into the hot oil to fry until golden brown and crisp. Lift out and allow to drain thoroughly on paper, repeating the process until all the vermicelli is fried. Keep aside in a dry spot.
  2. Beat the eggs well. Bring the oil for deep-frying back to hot and pour about a third of the egg through a strainer into the oil. It will fluff up into a lacy nest each time. When it is golden brown remove and leave to drain thoroughly on kitchen paper. Repeat until all the egg is used up. Deep-fry the diced beancurd until brown and crisp and leave to drain.
  3. Leave 2 tablespoons of oil in the wok and fry the 2 cloves of chopped garlic. Add the meats and prawns and stir-fry until cooked. Place on a dish and keep warm. Add 4 more tablespoons of oil and fry the 6 tablespoons of chopped garlic until golden brown. Drain off the excess oil and add the palm sugar and the white sugar to the wok, stirring over a low heat until the sugar has melted. Add the fish sauce, the lime juice and the vinegar and continue stirring until they have amalgamated to form a thick brown syrup. Taste, and adjust the flavours. Mix in the fried noodles bit by bit, breaking them up in the process. When everything is amalgamated carefully mix in the meats and the prawns and the lime peel.
  4. Dish the mixture out on a large serving plate. Scatter fried beancurd, leek pieces and egg threads over the top of it and garnish with coriander leaves, sliced chillies and slices of pickled garlic. Arrange the beansprouts decoratively at the edge of the plate and serve immediately.
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