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Mee Siam Goreng – Dry

Yields3 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Chili Paste
 10 Shallots
 6 Garlic Cloves
 10 Dry Red Chilies, Soaked in warm water for 20 mins (Adjust to your preferred level of spiciness)
 6 Dry Shrimp, Soaked in water for 10 mins and chopped
 2 tbsp Fermented Soya Bean Paste
 ⅓ cup Tamarind Paste
 1 tbsp Tomato Paste
 2 tbsp Oil
Other
 200 g Rice Vermicelli, Soaked in boiling hot water for 2 mins and drained
 5 tbsp Oil
 6 to 8 Prawns, Cleaned and Deveined
 ½ cup Water
 1.50 tsp Sugar
 Salt, As per taste
 4 Tofu Puffs, Cut into small cubes
 10 g Chives
 Spur Chilies, To Garnish
 Omelette Strings, To Garnish
 Lime or Calamansi, To Garnish
Chilli Paste Preparation:
1

Place shallots, garlic, dry red chilies, dry shrimp, soya bean paste, tamarind paste, tomato paste, and oil in a blender.

2

Coarsely grind all the ingredients in the blender.

Noodle Preparation:
3

In a large glass bowl, add rice vermicelli and pour boiling hot water over it.

4

Soak the noodles for 2 minutes, then quickly remove and drain them.

Cooking the Dish:
5

In a wok or pan, add some oil and the ground chili paste. Sauté until the paste is aromatic and oil is released.

6

Add the prawns to the paste and cook them for about 2 minutes until they are done.

7

To this mixture, add water, sugar, and salt. Mix everything together and bring the mixture to a boil.

8

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.

9

Finally, add tofu puffs and chives. Give everything a good mix.

10

Mee Siam Goreng is now ready to be served. Garnish with omelette strings, spur chilies, and lime or calamansi wedges.

Nutrition Facts

Servings 0

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