Dry Fried Mee Siam (Spicy And Tangy Siamese Noodles) Recipe

Name: Dry Fried Mee Siam (Spicy And Tangy Siamese Noodles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g thin rice vermicelli (soaked in water for 10 minutes, then drained); 200 g bean sprouts; 250 g prawns; oil; 1 tablespoon tamarind pulp (Dissolved in 1/2 cup warm water, then strained); 2 cups water (for cooking prawns); 3 garlic cloves; 6 shallots; 1 tablespoon preserved soybeans (tau cheong); 50 g dried shrimp; 12 dried chilies, soaked; 2 candlenuts; 1 stalk lemongrass (sliced); 1 inch shrimp paste; 1 tablespoon sugar; 1/4 teaspoon pepper; 1 tablespoon fish sauce

Servings: persons

250 g thin rice vermicelli (soaked in water for 10 minutes, then drained)
200 g bean sprouts
250 g prawns
oil
1 tablespoon tamarind pulp (Dissolved in 1/2 cup warm water, then strained)
2 cups water (for cooking prawns)
3 garlic cloves
6 shallots
1 tablespoon preserved soybeans (tau cheong)
50 g dried shrimp
12 dried chilies, soaked
2 candlenuts
1 stalk lemongrass (sliced)
1 inch shrimp paste
1 tablespoon sugar
1/4 teaspoon pepper
1 tablespoon fish sauce

1
Bring the 2 cups of water to a boil and add the prawns,removing them as soon as they are cooked.Put them in a bowl of ice water to stop the cooking. When cooled, peel the prawns and leave aside for garnishing.
2
Blend garlic, shallots, preserved soy beans, dried prawns, dried chillies, candlenuts, lemongrass and shrimp paste into a paste.
3
Fry paste in 1/3 cup oil, till fragrant.Add tamarind juice and 1 cup of stock from cooking the prawns.Bring to a boil and simmer for five minutes.
4
Add noodles and stir-fry. Mix in tofu and toss well. Add sugar, pepper, fish sauce and a squeeze of lime juice.
5
Lastly add in the beansprouts and the chives toss until breansprouts and chives are just limp.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 250 g thin rice vermicelli (soaked in water for 10 minutes, then drained), 200 g bean sprouts, 250 g prawns, oil, and more.

Yes, Dry Fried Mee Siam (Spicy And Tangy Siamese Noodles) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry Fried Mee Siam (Spicy And Tangy Siamese Noodles)

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