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Mee Krop (Crispy Noodles with Caramel Sauce)
14 Servings
Ingredients:
3 oz. dried thin rice noodles
peanut or vegetable oilfor deep-frying
2/3 cup packed brown sugar
1/2 cup lime juice
3 Tbsps. dark soy sauce
3 Tbsps. fish sauce
2 Tbsps. cooking oil
1 shallot, minced
1/4 lb. boneless, skinless chicken thighs, diced
1/4 lb. raw shrimp, shelled, deveined, and coarsely chopped
1 oz. pressed bean curd, julienned
2 cups fresh bean sprouts
Cooking:
1. Pour oil into a wok to a depth of 1-inch and heat to 375F. Deep-fry noodles in small batches until they puff and expand, about 5 seconds per batch. Turn then over to cook the other side, then drain on paper towels. Place noodles in a large bowl.
2. Combine sauce ingredients in a small saucepan; bring to a boil. Immediately reduce heat to low and cook for 10 minutes until sauce turns syrupy.
3. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add shallot and stir-fry until fragrant, about 30 seconds. Add chicken and stir-fry for 2 minutes; add shrimp and cook for 30 seconds. Add bean curd; stir-fry for 1 minute.
4. Pour sauce over noodles and toss to coat. Transfer noodles to a serving platter and spoon chicken and shrimp mixture on top. Garnish with bean sprouts.
Adapted from Martin Yan’s A Wok For All Seasons (Doubleday)
Copyright Yan Can Cook Group 2005