Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Mee Krob

11 September 2006
Mee Krob

You have to buy a special mould which looks like cupcake tins fixed to a handle.

INGREDIENTS

(Serves at least four as titbits)

For the shells

100g rice flour
100g plain flour
1 egg yolk
1tsp sugar
1 pinch salt
250ml water (approx)
Frying oil

For the filling

35g cubed tofu
10g shallots diced
10g garlic diced
30g palm sugar
1 pinch chilli powder
30g sugar
50ml tomato ketchup
2 chillies diced
5g pickled garlic slices
5g kaffir lime peel shredded
10ml lime juice
15ml palm vinegar
Salt
50g rice vermicelli
Coriander leaves
Oil

METHOD

Prepare a smooth batter with all the ingredients for the shells except the oil.

Heat enough oil in a wok to deep-fry the shells. Dip the mould in hot oil so that it heats up. Shake off the oil. Dip the mould into the batter so that it merely coats the surface of the little corrugated cups and dip in frying oil.

When the batter has set use a sharp pointed knife to prise the batter case from the mould. Continue frying till golden brown. Drain on absorbent paper.

To make the filling fry the tofu in a little oil till brown. Drain and reserve. Fry the shallots and garlic in oil till fragrant. Add the palm sugar chilli powder sugar and ketchup to the wok and heat through. Add the chillies pickled garlic and kaffir lime then the lime juice and vinegar. Boil season and cool so the flavours combine. Reheat the sauce and fry the vermicelli in it. Spoon into the shells and garnish with coriander.

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