Mee Siam (Spicy Rice Vermicelli)
By: Navaneetham Krishnan
Published: Monday, February 10, 2014 - 5:35am

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.