Mee Siam

Spicy Fried Vermicelli with Prawn (Shrimp) and Egg Garnish

Family friends often called my mother, urging her to teach them how to prepare her lovely
version of mee siam. It was a family favourite and appeared regularly at children’s birthday
parties as tea-time fare for the adults.

makes 8 servings

spice paste

170 g or 6 ounces dried shrimps,
soaked in hot water
for 10 minutes and pat dry

230 g or 8 ounces shallots, peeled
and diced

60 g or 2 ounces dried chillies,
stemmed and deseeded, soaked
in hot water

60 g or 2 ounces belachan cut into
small cubes

other ingredients

500 g or 1½ pounds dried vermicelli
(bee hoon)

¾ cup oil for frying

350 g or 2 pounds bean sprouts
(taugeh), roots plucked

2 cups water
1 tablespoon salt
2 tablespoons sugar

150 g or 5¼ ounces fermented soy
bean paste (taucheo)

100 g or 3 ounces tamarind (assam),
soaked in 2½ cups of hot water

4 cups thin coconut milk (add 5 cups
water to a 425 ml or 14 oz tin of
coconut milk and measure from there)

2 big red onions, peeled and sliced

2 to 6 tablespoon sugar, or more
if gravy is salty

garnish (can be prepared ahead of time)

4 pieces firm bean curd (taukua), seared
brown on all sides and cut into 1-cm
or ½-inch cubes

450 g or 1 pound medium prawns
(shrimps), boiled, shelled and
sliced into halves

12 calamansi limes (limau kesturi),
cut into halves

10 hard-boiled eggs, peeled and
sliced or quartered

1 bunch garlic chives (ku chai),
chopped into short lengths

1.   In a blender, add dried shrimps, shallots, dried chillies
and belachan in that order. Process to a fine paste. This can
be prepared ahead of time and frozen. Thaw before cooking.

2.   Soak vermicelli in hot water for 1 hour to soften. Then
drain the vermicelli. Line a baking sheet with parchment
paper. This will be used to hold the noodles later.

3.   Heat oil in a wok over high heat. When oil glistens, lower
heat and pour in the spice paste. Stir-fry till fragrant and
red oil bubbles through. Scoop out some oil and about ½ cup
spice paste to reserve for the gravy.

4.   Add water, salt and sugar to remaining spice paste and
let it boil. Add bean sprouts and stir for a minute. Set aside
bean sprouts. Add vermicelli to the wok. Stir with tongs and
let the vermicelli soak in the spice paste. Return the bean
sprouts to the wok to mix through.

5.   Lower the heat to medium, stir continuously. Be careful
not to let vermicelli stick to the bottom of the wok. Cook
till vermicelli is soft and slightly moist. Transfer to the tray
lined with parchment paper. Let cool before serving.

6.   In a pot, add the reserved spice paste and oil, along with
the fermented bean paste. Strain the tamarind juice and
pour into the pot. Add the coconut milk slowly and let boil.
Then add the sliced red onion. Turn down heat to simmer.
Add sugar to taste. If gravy is salty, add more water and
sugar and stir.

7.   To serve, dish out vermicelli and top with bean curd
cubes and sliced prawns. Spoon gravy over. Squeeze lime
juice over the dish, arrange sliced eggs on top and sprinkle
with chopped chives. Add a dab of prawn sambal (page 131)
to kick up the spiciness.

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