Mee Siam
Mee Siam
Try this quick and popular Singapore and Malaysia noodle dish recipe by Martin Yan from Back to Basics.
  • Technique Stir Frying
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
As seen on Back to Basics
Ingredients
  • 170 millilitres Oil
  • 90 millilitres Coconut cream
  • 400 grams medium sized prawns (shelled) - marinate with ⅛ teaspoon salt, ⅛ teaspoon sugar, ⅛ teaspoon pepper for 10 minutes
  • 4 pieces firm Tofu - julienned and fried till light brown
  • 250 millilitres Water
  • 4 tablespoons Light soya sauce
  • 4 teaspoons Anchovy granules
  • 1 teaspoon Salt
  • 7¼ teaspoons Sugar
  • 400 grams Bee hoon [Vermicelli] - soaked in water until soft and drained
  • 100 grams Chinese chives, cut 0.5cm length
  • 400 grams Bean sprouts - tailed
  • Finely Ground Paste:
  • 25 Dried chillies, soaked in boiling water for 20 mins.
  • 200 grams Shallots
  • 1 tablespoon crushed Shrimp paste
  • 5 Candlenuts (20 gm)
  • Gravy:
  • 1½ tablespoons Oil
  • 4 teaspoons Preserved soy bean paste
  • 2 large onions, sliced
  • Tamarind juice:
  • 400 millilitres Water
  • 30 grams Ramarind pulp
  • ¼ teaspoon Anchovy granules
  • ¾ teaspoon Salt
  • 3½ tablespoons Sugar
  • Garnishing:
  • 60 grams toasted Groundnuts, finely pounded
  • 3 hardboiled Eggs, cut into ¼
  • 1 Cucumber, skinned & sliced thinly
  • 2 Red chillies, sliced
  • 6 Limes (kasturi), halves (if desired)
Method
  1. Heat the cooking oil in a wok and fry finely ground paste until fragrant
  2. Put aside one-third of fried paste including the oil
  3. Add coconut cream to wok
  4. Add the prawns (shrimps) and fry for 2 minutes.
  5. Add the fried bean curd, water and season well with soy sauce, anchovy granules, salt and sugar
  6. Bring to a boil
  7. Add the rice vermicelli and the chives
  8. Stir until well mixed
  9. Add bean sprouts
  10. Cook for 2 minutes
  11. Remove from heat
  1. To prepare Gravy:
  2. Heat cooking oil and fry preserved soy bean paste until fragrant
  3. Add the reserved fried paste
  4. Stir in the onions and add tamarind juice
  5. Season with salt, anchovy granules and sugar
  6. To serve, put rice vermicelli in individual bowls, add gravy and top with garnish of eggs, cucumber, red chillies, groundnuts and limes

Tagged Under

Recipes to consider

Trending