59min 4 ppl
Mee Siam
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 9 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 24g
Carbs 60g
Fats 16g
About this dish
A tangy Peranakan noodle dish: rice vermicelli tossed through a dried shrimp and tamarind gravy with prawns, tofu puffs and beansprouts, finished with chives and a squeeze of lime.
Allergy Info
Eggs, Soya, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallots6
- Garlic cloves3
- Beansprouts150 g
- Chinese Chiveschopped20 g
- Limes1
Fish & Seafood
- Dried shrimpsoaked and pounded30 g
- Raw King Prawnspeeled, deveined200 g
Dairy & Eggs
- Eggshard-boiled, halved2
Plant Proteins
- Fried tofu puffssliced100 g
Tins & Jars
- Tamarind Paste30 g
- Fish stock700 ml
Dried Goods
- Rice vermicellisoaked until pliable350 g
Spices & Seasonings
- Dried Red Chilliessoaked6
Oils & Condiments
- Fermented soybean pastetau cheo20 g
- Vegetable Oil40 ml
Utensils
- Blender
- Wok
- Mortar and pestle
- Chopping board
- Sharp knife
Method
1
Soak the rice vermicelli in warm water until pliable, then drain.
Approx. 6 minutes
2
Blend the shallots, garlic and soaked dried chillies into a paste.
Approx. 6 minutes
3
Pound the soaked dried shrimp to a coarse floss with a mortar and pestle.
Approx. 5 minutes
4
Heat the vegetable oil in a wok and fry the spice paste and pounded dried shrimp until fragrant and the oil separates.
Approx. 8 minutes
5
Stir in the fermented soybean paste and tamarind paste, then pour in the fish stock and bring to a simmer.
Approx. 6 minutes
6
Add the prawns and simmer for 4 minutes until they turn pink and opaque.
Approx. 4 minutes
7
Add the drained noodles and toss to coat in the gravy for 3 minutes.
Approx. 3 minutes
8
Toss in the beansprouts and chopped chives and cook for 2 minutes until just wilted.
Approx. 2 minutes
9
Divide between bowls, top with tofu puffs and halved boiled egg, and serve with lime wedges.
Approx. 5 minutes
