Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Water
1 c Sugar (white granulated)
1 c Vinegar (white)
1 ts Salt
1/4 lb Dried shrimp (Kung Haeng)
8 ea Serrano chilies
1 bn Green onions (whites only)
8 oz Tofu, firm or extra firm
3 ea Eggs
2 c Vegetable oil (approx. amnt)
1/4 lb Rice noodles (very thin)

1. Combine the water, sugar, vinegar, and salt in a small saucepan. Bring
the mixture to a gentle boil and cook about ten minutes, until it forms a
thin syrup. Set aside.

2. Put the dried shrimp in a sieve and rinse them thoroughly under running
water. Set them aside in the sieve to drain. Remove the stems, but not
the seeds, from the chilies. Slice the green onions and chilies lengthwise
into thin strips and set them aside together.

3. Slice the tofu into 1/4-inch cubes and set aside. Beat the eggs
lightly, until they are well mixed but not frothy. Strain through a fine
sieve and set aside.

4. Pour about three inches of oil in a wok and heat it to 400 degrees F.
Dry the tofu with paper towels and deep fry it until the cubes are firm and
light golden, but not dry and hard. Remove them from the oil and set aside
to drain on paper towels.

5. Using the same oil, deep fry the noodles a handful at a time. The
noodles will puff up immediately and begin to turn brown in about ten
seconds. (Note: these are the same type of noodles that are used to make
chinese chicken salad.) Be careful not to let them burn. They should be
light golden and very puffy. If they do not expand immediately upon
touching the oil, the oil is not hot enough. If they turn dark
immediately, the oil is too hot. Scoop the noodles out to drain on paper
towels. Remove about half the oil from the wok and save it for another
use.

6. Dribble the beaten, sieved eggs over the surface of the hot oil in the
wok, to form narrow strands: holding the bowl of eggs in one hand, dip the
other into the eggs, stretch it out about 12 inches over the oil, and let
the egg run in a thin, steady stream from your fingertips while moving your
hand in a circular motion so the surface of the oil is covered wit a thin
net of egg. You will need to repeat this procedure about four times. The
intent is to create a thin net of egg strands that will cook quickly
without massing together. When the strands are set completely and light
golden on the bottom, flip them over carefully and brown the other side.
Remove from the oil and drain on paper towels.

7. Dry the shrimp thoroughly with paper towels. Using the same oil, deep
fry the shrimp until they are just crisp and light golden, about three
minutes. Be prepared for the very strong smell they produce as they fry,
but don't be concerned, since the shrimp will taste nothing like they
smell. (You may wish to do this well in advance of the time your guests
will arrive and set the shrimp aside to drain on paper towels.) They will
form a great deal of foam while they are frying, and it will be necessary
to use a strainer to lift them up occasionally to see how well they are
cooking. Do not over cook them or let them get dry or hard! Remove them
from the oil and drain on paper towels. Discard the remaining oil.

8. Clean the wok thoroughly and place half the sugar syrup from step 1 in
it. Heat the syrup almost to boiling, but do not let it boil. Add half
the noodles, half the egg nets (see the variation below), half the tofu,
and half the shrimp. Mix gently until the syrup is absorbed, being careful
to break the noodles as little as possible. Remove the mixture from the
wok and place it on a serving platter. Repeat this step with the rest of
the syrup, noodles, eggs, and shrimp.

9. Garnish the Mee Krob with the green onion whites and chilies. Serve
immediately or hold it at room temperature for up to two hours.

VARIATION: If the eggs have formed attractive nets (you should be so
lucky!), you may drape them over the Mee Krob as a garnish rather than
adding them in step 8.

From: Thai Home-Cooking From Kamolmal's Kitchen, by William Crawford and
Kamolmal Pootaraksa. Submitted By TODD OURSTON On FRI, 12-03-93
(19:40)

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