Mee grob (Crispy meat and prawn salad)

    40 mins

    This a fun warm salad, both to make and to eat. This has all the components we like about Thai food - crispy, salty, spicy and sour!


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • 2 cups frying oil
    • 150g vermicelli noodles
    • oil for sautéing
    • 50 g minced pork
    • 50 g minced chicken
    • 50 g prawns, minced
    • 1 tablespoon fish sauce
    • 1-2 tablespoons lime juice
    • 1 tablespoon rice vinegar
    • 1 tablespoons yellow bean sauce
    • 2 tablespoons palm sugar
    • 2 eggs, beaten
    • 1 teaspoon roasted chilli flakes
    • 4 green onions, sliced
    • 100 g tofu, sliced and fried until crispy
    • 5 cloves garlic, sliced and fried until crispy
    • 2 shallots, sliced and fried until crispy
    • 1 big red chilli, sliced
    • 1 handful coriander, chopped

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Heat the 2 cups oil in a wok until hot. Add the vermicelli noodles to the oil. The noodles should puff up immediately. Flip the noodles and puff the other side if necessary.
    2. Remove the noodles and drain on paper towels.
    3. Stir fry the pork, chicken and prawns in a wok until just cooked.
    4. Add the fish sauce, lime juice, rice vinegar, yellow bean sauce and sugar. Stir and heat through.
    5. Add the eggs and quickly cook.
    6. Add the chilli flakes, spring onion, tofu, garlic and shallots and stir fry for one minute.
    7. Add the crispy noodles and stir fry quickly to loosely combine.
    8. To serve, place the noodle mixture on a platter. Garnish with the big red chillies and coriander.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)