Thai Cooking 101- Crispy Tartlets With Sweet And Sour Crispy Noodles Krathong Thong MiKrop Chao Wang

Thai Cooking 101- Crispy Tartlets With Sweet And Sour Crispy Noodles Krathong Thong Mi Krop Chao Wang
กระทงทองไส้หมี่กรอบชาววัง/ เจ
Krathong Thong Mi Krop Chao Wang (Veg)

Crispy tartlets filled with aromatic Thai sweet and sour crispy noodles

Mi Krop is a Thai noodle recipe made from golden crispy rice noodles topped with a sweet and sour sauce and combined with scallions, and fried tofu. The sauce is lightly salty with the addition of soy sauce and a touch sour with the addition of lime juice.

KRATHONG THONG BATTER / Yields 100 pcs
3 Egg yolk
1 cup Rice flour
0.5 cup Wheat flour
250 ml Lime Water
6 g Fine salt
50 ml Coconut milk
2 liters Palm oil

GARNISHES
10 g Red chili (sliced)
10 g Coriander leaves

METHOD
• To make the flour mixture, mix the rice and wheat flour together in a large bowl, add the egg yolks, salt and lime juice, coconut milk and continue until the consistency is an even texture. Finish by straining through fine chinois, and set aside.
• Heat the palm oil to 170°C in a wok; lower the brass mould cup into the hot oil for at least 10 minutes. Take the mould out of the hot oil leaving 80% of the hot oil inside the mould.
• Dip the mould into the flour mixture until an even coating films the mould, and then return to the hot oil, leaving it within the hot oil for around 10 seconds.
• Remove the pastry cup from the mould; continue cooking until the cup is golden and crispy, and remove the cup from the oil and leave to drain on a kitchen towel until cold.

Yields 30 portions

INGREDIENTS/ MI KROP
500 mls Cooking oil (i.e. soybean, corn, safflower, or peanut oil]
250 g Fine rice noodles/vermicelli
100 g Bean curd (tofu) cut into matchstick-size pieces.
50 g Fermented soybeans (yellow soybean sauce)
200 mls White vinegar
200 g Tomato ketchup
30 g Soy sauce
4 tbsp Palm sugar
1 tsp Ground dried Thai chilies
20 g Fresh squeezed lime juice
50 g Pickled garlic bulbs (thinly sliced)
10 g Sliced Kaffir lime zest (fresh or dried)
30 g Chinese chives or green scallion tops
100 g Fresh bean sprouts

Preparation
1. Heat the oil in a deep wok over medium heat. When the oil is hot, very quickly fry the noodles until crisp and golden, remove with a mesh skimmer, and drain. Deep-fry the tofu until crispy.
2. Remove most of the oil in the wok, retaining approximately ¼ cup. Heat and stir-fry the shallots until fragrant, then add the seasoning with the fermented soybeans, vinegar, soy sauce, palm sugar and dried chillies, and stir to combine. When thick, add the lime juice. Mix and taste, adjusting to obtain a balance of sweet, sour, and salty flavours.
3. Reduce the heat, add the noodles, and continue turning in the sauce until they stick together; then add the bean curd and mix.
4. Top the noodles with the pickled garlic, fresh chilli, and thinly sliced kaffir lime rind. Add the bean sprouts and Chinese chives.
5. Put the Mi Krop in golden cups (Krathong Tong) and top with coriander leaves.


RECOMMENDED DRINK
Refreshing lemon Daiquiri