Mee Siam (Spicy Rice Vermicelli)
For the soup/gravy
3-4 dried red chilies
1/2 tbsp taucheo/salted bean paste
1/2 inch roasted belacan/shrimp paste
1 tbsp fish curry powder
** Blend/process to a thick paste with some water.
10 medium size prawns
Rice noodles - as needed (blanch to soften)
1 handful of kucai/chives
Eggs - boiled
Lime leaves - tear into pieces.
1 cup thick coconut milk
3 tbsp oil
Salt for taste
Simmer prawns with one cup of water till cooked.
Remove from heat.
Peel prawns; keep aside.
Also keep aside the stock.
Heat oil and fry chili paste till aromatic and oil splits.
Pour in prawn stock and another 2 cups of water.
Season with salt (use sparingly as taucheo is also salty) and let it simmer.
Once heated through, add lime leaves, tofu pok and pour coconut milk in.
Continue to simmer over low heat for another 3-4 mins.
Assemble noodles in a bowl with chives and boiled eggs.
Pour soup over and serve with lime.