Mee Krob

Ingredients 

6 ounces of sen mee (rice vermicelli noodles)

2 eggs, beaten

3 tbs kratiem dong (pickled garlic), thinly sliced

3 tbs shallots (purple onions), sliced thinly

4 ounces of belly pork, cut into small dice

4 ounces of medium shrimp, shelled and deveined

2 tbs tamarind juice

2 tbs lime juice

2 tbs palm sugar

1 tbs citrus zest (preferably kaffir lime)

1 tbs fish sauce

Thinly sliced green onions, and red and green chilis julienned.

Half a cup of hard tofu, cubed.

! Heat about 3 cups of peanut oil until very hot (preferably smoking), then whilst it is heating, crush the noodles in a large plastic bag.

! Drop the noodles, a small quantity at a time, into the hot oil. They

immediately puff up and turn golden brown. Remove at once with a slotted

spoon, or the type of wire strainer available from Chinese hardware

stores.

! When all the noodles have been cooked and set aside to drain on kitchen

paper, drizzle the egg into the oil to form a ribbon of cooked egg, then

take it from the oil and chop it up.

! Finally deep fry the pieces of tofu until golden brown and set aside.

! Now pour off and reserve all but a little of the oil, and stir fry the garlic pickle and shallots.

! Next stir fry the pork until the fat is firm and the meat cooked to your taste. Stir fry the shrimp briefly until

they turn pink.

! Mix the cooked ingredients, except the tofu, and transfer to a serving platter. Combine the ingredients of the sauce, and place it in a small bowl so the diners may ladle it over the food as required (if you do it too early the noodles will go soggy).

! Garnish the mee krob with the green onions, chilis and cooked tofu.