Mee Siam Recipe

Ingredients

  • Mee Siam sauce
  • 5tbsp of dried prawns, soaked in water to soften
  • 10 candlenuts, roughly chopped
  • 10 or 80g of shallots
  • 6 cloves of garlic, peeled
  • 1 tsp of belachan (dried prawn paste)
  • 5tbsp of oil
  • 1/2 cup of unsalted peanuts, roasted and coarsely chopped
  • 3tbsp black bean paste
  • 6 tbsp of sugar
  • 6 tbsp of tamarind pulp mashed with 1 250ml warm water, squeezed and strained for juice
  • 1 stalk lemongrass, bruised and finely chopped
  • 1/2 tbsp black soy sauce
  • Salt and white pepper to taste
  • Mee Siam
  • 30 dried chillies (about 100g), cut into lengths, deseeded and soaked in water to soften
  • 3 tbsp oil
  • 250g rice vermicelli (beehoon), soaked in cold water to soften
  • 2 cups of bean sprouts
  • 2 slabs of fried tofu, diced and pan fried till golden brown
  • 12 big prawns, boiled for 1 or 2 mins in 4 cups of water. Prawn stock reserved
  • 8 quail eggs or 2 hard boiled eggs halved
  • Sambal belachan
  • 4 limes

Description

One Of My Favourite Nonya Breakfast In Singapore And Have Recreated In My Kitchen. It Is Noodle Dish With A Sweet, Sour And Spicy Prawn Broth. 1. Grind The Dried Chillies In A…

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