Mee Krob

Name: Mee Krob
Yield: 2 servings
Cuisine: Thai
Ingredients: 100g dried rice vermicelli; 100g small prawns; 100g firm tofu, cut into small cubes; 1/2 cup palm sugar; 3 tbsp tamarind paste and 2 tbsp fish sauce; Zest and juice of 1 small orange or som saa; Bean sprouts, garlic chives and pickled garlic, to serve; Oil, for deep-frying

หมี่กรอบ/mee KROB/

Also known as: Mi Krop, Crispy Noodles, Sweet Crispy Noodles

About this dish

Crispy fried rice vermicelli tossed in a sticky sweet-sour tamarind and orange glaze with prawns and tofu.

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Ingredients

🍜100g dried rice vermicelli

🦐100g small prawns

🧈100g firm tofu, cut into small cubes

🍬1/2 cup palm sugar

🫙3 tbsp tamarind paste and 2 tbsp fish sauce

🍊Zest and juice of 1 small orange or som saa

🌿Bean sprouts, garlic chives and pickled garlic, to serve

🫗Oil, for deep-frying

Method

Serves 2

Deep-fry the dry vermicelli in small handfuls; it puffs instantly. Drain.

Fry the tofu and prawns until crisp and drain.

Simmer the palm sugar, tamarind, fish sauce and orange juice until thick and sticky, then add the zest.

Toss the noodles, tofu and prawns quickly in the warm syrup without crushing them.

Pile up and serve with bean sprouts, chives and pickled garlic.

✓ What Makes it Authentic

Mee krob is a royal-court era dish from Bangkok, traditionally flavoured with the peel of som saa, a fragrant Thai citrus.

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