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Full Online Book HomeLearning KitchenFishandseafood - Mee Grob (thai Crispy Noodles)
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Fishandseafood - Mee Grob (thai Crispy Noodles) Post by :papwe Category :Learning Kitchen Author :Unknown Date :February 2012 Read :771

Click below to download : Fishandseafood - Mee Grob (thai Crispy Noodles) (Format : PDF)

Fishandseafood - Mee Grob (thai Crispy Noodles)

Mee Grob Sauce:
1 cup sugar
4 Tbsp. Tomato ketchup
3 Tbsp. Lime juice
1/2 tsp. Salt
1/2 tsp. Paprika

6 cups vegetable oil
2 ounces rice noodles or vermicelli
3 ounces cooked sliced chicken breast
3 ounces cooked shrimp (size 21-25)
1 cup bean sprouts
1 tsp. Grated orange rind
1 Tbsp. Sliced green onion

For Mee Grob sauce, in a sauce pan combine ketchup, sugar, lime juice, salt and paprika, and stir over medium heat until sauce gets syrupy. Set it aside.

Heat oil in a wok or pot for 15-20 minutes. Oil must be very hot to point where slight smoke shows.

Separate rice noodles into small bunches and put one at a time into a wok. This will take only a few seconds to fry crispy noodles. Quickly remove fried noodles in to a large bowl lined with paper towel for oil absorption.

Discard paper towel and pour reserved sauce a little bit at a time over crispy noodles. Gently toss with tongs until well mixed. Do not pour all sauce at once or noodles will get soggy. Save some sauce for coating cooked chicken and shrimp and top them over noodles when serving on a plate or platter. Garnish with orange rind, green onion and bean sprouts.
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2 lbs shrimp shelled and deveined 1/2 cup garlic oil 1 t salt 1/4 cup tequila 1/4 t cayenne 2 cloves garlic, minced 1/2 cup chili sauce Marinate the shrimp for 1-2 hrs. Place on kebabs and grill 2-3 minutes a side, basted often with marinade.

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