Seafood Mee Krob Mee Krob Rad Na Ta Le |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The Mongolian Beef look a like dish..mee krob is just fried puffed rice noodle and so it does not really fill you up so hope you enjoy it... Ingredients:
30 gms rice noodle (thin vermicelli) |
oil for deep fry |
800 ml water |
1 chicken stock cube |
1/2 pound of mixed seafood meat (mussels shrimp shellfish... but no shells!) |
2 tablespoons corn flour |
4 buk choi cut long sliced |
1 carrot peeled and cut thinly sliced |
can of mushroom / fresh mushroom it great |
Directions:
1. Preheat the oil.
2. Fry the rice noodles for a few seconds to crisp it up. It will expand as it cooks, so only cook a little at a time.
3. Remove the noodles and drain on kitchen paper. After dry, put it to the side of your dish or even spread it out on your serving plate to top it with seafood sauce.
4. Boil the water with the stock cube, add carrot ( cook carrot first, till it tender, cause carrot take awhile to cook unless like it crispy, then add seafood mix and the rest of vegetable. Cook it for at 5 to 6 minutes, don't over cook your seafood.
5. Mix the corn four with a little water and pour . Stir and heat until the sauce has thickened and it ready to serve..best when hot..
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