Mee Grob (Crisp Thai Noodles)
- 4 Oz. Rice Sticks (Sen Mee)
- 6 Oz. Sugar
- 3 Oz. Vinegar
- 3 Oz. Catsup
- 4 Cups Water
- 4 Cups Oil
- 6 Oz. Shrimp - Cleaned
- 2 Oz. Fresh Makrut
- 1 Preserved Garlic
- 1 Egg
- 3 Oz. Fresh Beansprouts
Cut preserved garlic across to form thin circles. Slice makrut into thin thread-like strips.
Heat oil in wok over high heat. When oil is very hot, add rice sticks. The rice sticks will rise very quickly. When color changes to a light brown, turn over for only 3-4 seconds. Remove and place on plate covered with paper towels. Set aside.
Drain excess oil, leaving approximately 1/2 cup in wok. Beat egg thoroughly. Reheat wok over medium heat. Pour egg through collander or sieve held high above wok so that small streams of egg fall in hot oil.
Move stream of egg around so that it forms a lace in the oil. When egg has browned, remove and set aside.
In a sauce pan, combine sugar, vinegar, catsup and water. Boil over medium high heat and allow to thicken until about 1 cup of mixture remains. Add shrimp and stir for 30 seconds. Remove and set aside. Add noodles to sauce and stir gently until well mixed with sauce. Turn off heat and remove noodles to serving plate. Place shrimp around noodles. Top with egg, makrut, beansprouts, and preserved garlic.
Serves 4 persons