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  • Mee Siam

    1 vote
    Mee Siam
    Prep: 30 min Cook: 30 min Servings: 4
    by jeroxie
    2 recipes
    >
    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.

    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

    Directions

    1. 1. Grind the dried chillies in a paste and put aside
    2. 2. Prepare the mee siam sauce by grinding the dried prawns, candlenuts, shallots, garlic and belachan (add more if you like more heat) in a blender, adding oil if necessary to keep the blades turning
    3. 3. Prepare the prawns and quail eggs and set aside
    4. 4. Heat the oil over a medium heat and stir fry the paste for about 5 mins. Add the peanuts, black bean paste and sugar and stir fry for another minute. Add the prawn stock, tamarind juice, lemon grass and soy sauce and bring to a boil. Then lower heat and allow it to simmer gently, uncovered for 5 mins. Season with salt and pepper. Remove from heat and set aside
    5. 5. Heat the oil and stir fry 3 tbsp of chilli paste for about 1 min. Then add the drained noodles and stir fry to coat the noodles so they take a red colour
    6. 6. To serve, divide the noodles into 4 serving bowls. Top the noodles with bean sprouts, fried tofu, prawns and eggs. Ladle the hot sauce over. Place lime halves at the side

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