Place shallots, garlic, dry red chilies, dry shrimp, soya bean paste, tamarind paste, tomato paste, and oil in a blender.
Coarsely grind all the ingredients in the blender.
In a large glass bowl, add rice vermicelli and pour boiling hot water over it.
Soak the noodles for 2 minutes, then quickly remove and drain them.
In a wok or pan, add some oil and the ground chili paste. Sauté until the paste is aromatic and oil is released.
Add the prawns to the paste and cook them for about 2 minutes until they are done.
To this mixture, add water, sugar, and salt. Mix everything together and bring the mixture to a boil.
Add the drained rice vermicelli to the wok, and toss and mix it thoroughly using tongs and a spatula until the rice vermicelli has absorbed the flavorful mixture.
Finally, add tofu puffs and chives. Give everything a good mix.
Mee Siam Goreng is now ready to be served. Garnish with omelette strings, spur chilies, and lime or calamansi wedges.
Ingredients
Directions
Place shallots, garlic, dry red chilies, dry shrimp, soya bean paste, tamarind paste, tomato paste, and oil in a blender.
Coarsely grind all the ingredients in the blender.
In a large glass bowl, add rice vermicelli and pour boiling hot water over it.
Soak the noodles for 2 minutes, then quickly remove and drain them.
In a wok or pan, add some oil and the ground chili paste. Sauté until the paste is aromatic and oil is released.
Add the prawns to the paste and cook them for about 2 minutes until they are done.
To this mixture, add water, sugar, and salt. Mix everything together and bring the mixture to a boil.
Add the drained rice vermicelli to the wok, and toss and mix it thoroughly using tongs and a spatula until the rice vermicelli has absorbed the flavorful mixture.
Finally, add tofu puffs and chives. Give everything a good mix.
Mee Siam Goreng is now ready to be served. Garnish with omelette strings, spur chilies, and lime or calamansi wedges.
Notes
Tips
Adjust Spiciness: Control the level of spiciness by varying the quantity of dry red chilies in the chili paste. For a milder flavor, reduce the number of chilies, and for an extra kick, add more.
Soaking Vermicelli: Ensure the rice vermicelli is fully immersed in boiling hot water during soaking. This ensures even softening, making the noodles tender and ready for stir-frying.
Efficient Draining: After soaking the rice vermicelli, drain them promptly to prevent overcooking. A quick drain helps maintain the right texture for the noodles.
Balancing Flavors: Taste the chili paste before adding the noodles to ensure a balanced mix of sweet, salty, and spicy flavors. Adjust sugar, salt, or tamarind paste as needed.
Tossing Technique: When adding the drained noodles to the wok, use a tossing motion to evenly coat the noodles with the flavorful mixture. This ensures every strand absorbs the delicious sauce.
Tofu Puff Tip: If using tofu puffs, lightly pan-fry them before adding to the dish. This adds a subtle crispiness to the tofu, enhancing the overall texture.
Garnishing: Be generous with garnishes. Omelette strings, spur chilies, and lime or calamansi wedges add visual appeal and additional layers of flavor.
Serve Immediately: Mee Siam Goreng is best enjoyed immediately after cooking to savor the freshness and texture of the ingredients.