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.