Mee Siam (Spicy Rice Vermicelli)

Ingredients

For the soup/gravy
3-4 dried red chilies
1/2 tbsp taucheo/salted bean paste
5 garlic
5 shallots
1/2 inch roasted belacan/shrimp paste
1 tbsp fish curry powder
** Blend/process to a thick paste with some water.
Other ingredients
10 medium size prawns
Rice noodles - as needed (blanch to soften)
Tofu pok/puffs
1 handful of kucai/chives
Eggs - boiled
Lime leaves - tear into pieces.
Lime wedges
1 cup thick coconut milk
3 tbsp oil
Salt for taste

Preparation

1
Simmer prawns with one cup of water till cooked.
2
Remove from heat.
3
Peel prawns; keep aside.
4
Also keep aside the stock.
5
Heat oil and fry chili paste till aromatic and oil splits.
6
Pour in prawn stock and another 2 cups of water.
7
Season with salt (use sparingly as taucheo is also salty) and let it simmer.
8
Once heated through, add lime leaves, tofu pok and pour coconut milk in.
9
Continue to simmer over low heat for another 3-4 mins.
10
Assemble noodles in a bowl with chives and boiled eggs.
11
Pour soup over and serve with lime.

 



About

This Asian soup noodles is sure to be a hit with its blend of spicy, salty and tangy flavors.

Yield:

For 3-4 people

Added:

Monday, February 10, 2014 - 5:35am

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