Recipe Ingredient
- 250g rice vermicelli or meehoonsoaked for five minutes and drained
- 200g beansproutsremove root tips
- 250g medium-size prawnsshelled
- 2pieces fried beancurd (tau kwa)sliced
- 100g chivescut into 4cm-5cm lengths
- 1/4cup oil
- 1cup stock or water
- Pound:
- 3 cloves garlic
- 6 shallots
- 1tbsp preserved soya beans (tau cheong)
- 50g dried prawns
- 12 dried chillies soaked
- Seasoning:
- 1 tsp sugar or to taste
- 1tsp chicken stock granules
- 1/4tsp pepper
- 1tbsp Nampla (fish sauce)
- Garnishing:
- Chopped spring onions and coriander
- 2 limescut into wedges
- 2 hard-boiled eggs quartered
- 1 red chilly sliced
- shallot crisps
Instructions
- Heat oil in a wok and stir-fry ground ingredients until fragrant. Add prawns and stock, then bring to a boil and simmer for five minutes.
- Add meehoon and beansprouts. Stir-fry. Mix in beancurd slices and toss the meehoon well. Add seasoning and a squeeze of lime juice and toss again.
- Dish mee siam onto platter. Garnish before serving.
Superbly easy and delicious Mee Siam. Cooked for dinner tonight. Love it! Will cook it again.