Description
Embark on a culinary journey to Malaysia with this vibrant and spicy Mee Siam recipe. It’s a delectable blend of tender vermicelli noodles, succulent prawns, and a dynamic chili-based paste, creating a symphony of flavors that dance across your palate. Each bite is a burst of umami, heat, and sweetness, perfectly balanced with the tanginess of lime, making it a truly irresistible dish.
Ingredients
240g (8.5oz) dried rice vermicelli
3 tbsp sunflower oil
2 onions, peeled and sliced
5 red chillies, roughly chopped
1 tsp minced ginger
4 cloves garlic, minced
1/2 tsp shrimp paste
2 tsp yellow bean paste
1/2 tsp tamarind paste
1 tsp fish sauce
1/2 tsp sugar
2 eggs, lightly whisked
1/2 tbsp light soy sauce
20 king prawns (deveined, no heads or tails)
70g (1/2 cup) tiny brown shrimp
300g (2 cups) beansprouts
1 tbsp dark soy sauce
To Serve: spring onions, fresh chillies, lime wedges
Instructions
Soak vermicelli in boiling water for 2-3 mins, then rinse and set aside.
Sauté onions in 1 tbsp oil until translucent. Add chillies, ginger, garlic, and shrimp paste, cooking for 2-3 mins.
Blend the sautéed mixture, then mix in yellow bean paste, tamarind paste, fish sauce, and sugar.
Make omelette strips with eggs and light soy sauce; set aside.
Cook king prawns in 1 tbsp oil, add tiny shrimps and beansprouts, and then the paste.
Add noodles and dark soy sauce, toss until heated through.
Serve with omelette strips and garnish with spring onions, chillies, and lime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 493