Crispy Noodles with Prawn and Crab (Mee Krob)

A delicious Thai salad featuring crispy vermicelli, succulent tiger prawns, crab meat, and a zesty lime and fish sauce dressing.

Seafood Dairy Free Gluten Free Crab Thai Prawn

Estimated Nutrition

Calories

410.6

kcal / serving

1642.4 kcal total

Carbs

33.2g

per serving

132.8 g total

Fat

15.6g

per serving

62.4 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

heaped and grated

CondimentsSauces

tbsp

Fish Sauce

Thai

Fruits

unit

Lime

cut into wedges

GrainsCereals

125

Rice Noodle

vermicelli or thin

Liquids

tbsp

Lime Juice

fresh

NutsSeeds

unit

Garlic

cloves, grated or crushed

unit

Galangal

thumb-sized piece, finely grated

unit

Kaffir Lime Leaf

finely sliced

handful

Coriander

leaves, roughly chopped

handful

Mint

leaves, picked

handful

Holy Basil

picked

OilsFats

unit

Vegetable Oil

for deep fat frying

Seafood

400

Tiger Prawn

raw, peeled and deveined

200

Crabmeat

freshly picked white meat

Vegetables

unit

Shallot

Thai or 1 banana shallot, thinly sliced

unit

Ginger

small thumb-sized piece, fresh root

unit

Spring Onion

cut lengthways and thinly sliced

150

Beansprout

unit

Red Chilli

for garnish, sliced on diagonal

Method

Layer crispy noodles and the seafood mixture in a bowl and garnish with chilli and lime.

Whisk palm sugar and fish sauce in a bowl until sugar dissolves, then stir in lime juice.

Heat oil in a wok to 180°C and fry vermicelli in batches until puffed and pale golden.

Drain noodles on kitchen paper and fry shallots in three tablespoons of oil until crisp.

Fry tiger prawns in a wok until they begin to turn opaque.

Add ginger, garlic, and galangal and fry for two minutes until prawns are fully cooked.

Combine cooked prawns with shallots, spring onions, sprouts, lime leaves, crab, dressing, and herbs.