Heat the oil in a wok. Break the rice
vermicelli apart into small handfuls about 3 inch long. Deep fry in the
hot oil until they puff up. Remove and drain on kitchen paper. Leave 2
tbsp of the hot oil in the wok, add the garlic, chilies, shallots and
shrimps. Fry until fragrant. Add the minced pork and stir-fry until it
is no longer pink, about 3-4 minutes. Add the prawns and fry for a
further 2 minutes. Remove the mixture and set aside.
To the same wok, add the brown bean sauce,
vinegar, fish sauce and palm sugar. Bring to a gentle boil, stir to
dissolve the sugar and cook until thick and syrupy. Add the tamarind or
lime juice and adjust the seasoning. It should be sweet, sour and salty.
Reduce the heat. Add the pork and prawn mixture and beansprouts to the
sauce, stir to mix. Add the rice noodles and toss gently to coat them
with the sauce without breaking the noodles too much. Transfer the
noodles to a platter. Garnish with spring onions, coriander leaves,
pickled garlic, omelet strips and red chilies.
Serves 4-6
Mee Krob is usually served at celebration
meals. It is a crisp tangle of fried rice vermicelli, which is tossed in
a piquant garlic, sweet and sour sauce.
