*  Exported from  MasterCook  *
 
                                  MEE KROB
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    2-in piece of tamarind pulp
                         Peanut or corn oil
                         -(for deep-frying)
      1/4   lb           Dried rice stick noodles
    6       oz           Med shrimp
                         - shelled and deveined
    1                    Whole boned chicken breast
                         - cut into slices
    4                    Shallots -- minced
    1       tb           Minced garlic
    2       sm           Serrano chiles
                         - finely minced
    1                    Lime (zest only)
    3 1/2   tb           Tomato paste
    4       tb           Sugar
      1/4   c            Thai fish sauce (nam pla)
    3       tb           Fresh lime juice
    4                    Green onions -- trimmed,
                         - cut into 1-in lengths
                         - blanched
    3       tb           Fresh coriander leaves
      1/2   lb           Bean sprouts -- tails removed
                         - (for garnish)
                         -----CRISPY EGG LACE-----
                         Oil for deep-frying
    2                    Eggs -- lightly beaten
      1/4   ts           Salt
 
   COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a fork
   and let it stand for 20 minutes. Pour mixture through a strainer and press
   it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep
   saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper
   bag pull rice stick noodles apart into small batches. Add 1 batch to the
   oil. If the temperature is correct, noodles should puff up within seconds.
   Remove with a slotted spoon or strainer and drain on paper towel. Repeat
   with remaining noodles. If you are making the Crispy Egg Lace, prepare it
   at this time (See below). When the rice stick noodles and egg lace are
   done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil
   over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1
   minute or until shrimp are bright orange and chicken is white. Remove and
   set aside. Add shallots, garlic, minced chiles and half the lime zest to
   the hot wok; stir-fry until soft, but not browned (about 1 minute). Add
   tomato paste and sugar. Cook, stirring constantly, until sugar becomes a
   dark crimson red with a sticky consistency. It should pull away from the
   wok into a thick mass. This is just short of the caramelized state (about 3
   to 4 minutes). Be careful not to burn the mixture. Immediately add the
   reserved tamarind liquid and fish sauce, reduce to low heat and simmer
   together for 1 minute. Add lime juice, reserved chicken-shrimp mixture,
   green onion and remaining lime zest; toss just enough to heat through.
   Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently
   crush noodles and toss with sauce to coat. Repeat with another third of
   noodles. Add last third of noodles only if there is enough sauce to coat.
   Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace
   (broken into smaller pieces) and bean sprouts.
   
   CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep
   oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a
   medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let
   eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until
   lightly brown and crisp. Turn over to brown. It should have an irregular
   lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break
   into smaller pieces. Makes 2 crispy egg laces. ---
  
 
 
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