Mee Siam (Spicy Rice Vermicelli)
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Total Steps
11
Ingredients
16
Tools Needed
7
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Mee Siam (Spicy Rice Vermicelli)Ingredients
- 3-4 dried red chilies
- 1/2 tablespoons taucheo / salted bean paste
- 5 garlic
- 5 shallots
- 1/2 inch roasted belacan / shrimp paste
- 1 tablespoons fish curry powder
- 10 medium size prawns
- rice noodles(optional)
- tofu pok / puffs
- 1 handful kucai / chives
- eggs
- lime leaves
- lime wedges
- 1 cup thick coconut milk
- 3 tablespoons oil
- salt(optional)
Instructions
Step 1
Blend the dried red chilies, taucheo/salted bean paste, garlic, shallots, roasted belacan/shrimp paste, and fish curry powder with some water to form a thick paste.
Step 2
Simmer the prawns with one cup of water until cooked.
Step 3
Remove the prawns from heat, peel them, and set aside.
Step 4
Keep the prawn stock aside.
Step 5
Heat the oil in a pan and fry the prepared chili paste until it is aromatic and the oil separates.
Step 6
Pour in the prawn stock and an additional 2 cups of water.
Step 7
Season the soup with salt, using sparingly as taucheo is salty, and let it simmer.
Step 8
Once the soup is heated through, add the lime leaves and tofu pok, then pour in the coconut milk.
Step 9
Continue to simmer the soup over low heat for 3-4 minutes.
Step 10
In a serving bowl, arrange the blanched rice noodles, chives, and boiled eggs.
Step 11
Pour the hot soup over the assembled ingredients and serve immediately with lime wedges.