• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. 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.
  2. 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.
  3. Dish mee siam onto platter. Garnish before serving.

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