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Recipe for :

Meekrob - Crispy Noodles
 

This recipe has been published with the permission of the Blue Elephant Cooking School in Bangkok, Thailand. This is an example of the type of dish you can learn to cook at the School.

Located in the heart of Bangkok, the Blue Elephant Cooking School is housed in a dazzling century old mansion where you can discover and experience the culinary wonders of Royal Thai Cuisine.

The Blue Elephant Cooking School has fully equipped facilities offering you the chance to put your hand to practicing Thai Cuisine. A typical day commences with a visit to the morning market. Accompanied by your instructor, you will learn to select and buy Thai ingredients for your personal cooking lesson. Classes are followed by a meal in the delightful Blue Elephant restaurant where you sample your own cooking as well as additional Thai dishes.

Meekrob or Crispy Noodles are for serving as a side dish.

Ingredients

1 medium-sized prawn, shelled and de-veined with tail left on
white breadcrumbs to coat
vegetable oil for deep-frying
80g / 3oz rice vermicelli (noodles)
1/2 large egg
3 1/2 tbsp vegetable oil
15g / 1/2 oz chicken breast, minced
15g / 1/2 oz small prawns, shelled, de-veined and chopped
1 tbsp tomato ketchup
1 tsp chilli sauce
6 tbsp sugar
1 tsp salt
2 tsp lemon juice
2 tsp fresh orange juice
zest 2 oranges, finely sliced

For the garnish:
Fresh coriander leaves for sprinkling

Method
  • Heart deep-frying oil to 180°C / 350°F. Dip the noodles briefly into the oil, then drain on absorbent paper and keep hot.
  • Beat the egg, then pour half through a fine sieve held high over the deep-frying oil. Stir it for a second or two, drain on absorbent paper and keep hot.
  • Deep-fry the breaded prawn for about 2 minutes, until golden-brown, drain on absorbent paper and keep hot.
  • Heat the 3 1/2 tbsp vegetable oil in a wok until very hot. Add the rest of the beaten egg and scramble. Add the minced chicken and chopped prawn and stir-fry for 1 minute.
  • Add the tomato ketchup, chilli sauce, sugar and salt while continuing to stir. Add the lemon and orange juice and zest. Lower the heat and simmer for about for about 3 minutes, until the mixture thickens to a syrupy consistency.
  • Turn off the heat and gently fold in the deep-fried noodles, making sure they are well mixed with the sauce. Remove and place on a serving dish. The noodles will become crisp as they cool. Spread the crisp fried egg over. Place the deep-fried prawn on top and sprinkle with coriander.

Serves 1

© Blue Elephant Cooking School

 
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