Mee Krob

Course : Fish
Serves: 4
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1/4 cup fresh lime juice
2 teaspoons fish sauce
2 teaspoons soy sauce
3 teaspoons rice vinegar
1/4 cup brown sugar
1 cup peanut oil
6 ounces rice stick
4 large egg
1 cup onion
3 teaspoons garlic
1 teaspoon hot chile
3/4 pound tiger prawn
1/4 cup scallions

Preparation / Directions:

combine nuoc mam, soy, lime juice, vinegar, and sugar-mix well, set aside heat oil to 350 degrees in a large wok or fryer add rice sticks, 1 ounce at a time turn and fry until crisp remove to drain on a cooling rack, blot with paper towels repeat with remaining rice sticks dip hand into beaten eggs and drizzle over surface of oil repeat with half of eggs to make a lace network brown lightly on both sides drain on a cooling rack and blot with paper towels repeat with remaining eggs heat a wok over a moderate flame add 2 tablespoons oil from fryer add onions, garlic, and chiles stir-fry for 2 minutes, until fragrant add shrimp, chicken, or pork and fry until cooked stir in sauce mixture, reduce heat to low add one-fourth of rice sticks and egg, turn to coat remove to a serving platter repeat with remaining rice sticks and egg ladle sauce lightly over top and around sides garnish with slivered scallions serve hot


Nutritional Information:

132 Calories (kcal); 5g Total Fat; (32% calories from fat); 6g Protein; 16g Carbohydrate; 187mg Cholesterol; 233mg Sodium

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