Fried Mee Siam
Mee Siam is not a difficult dish to cook if you cook the dry version. The trick is to use instant mee siam paste. You can get the paste from any supermarket.
1. 1 packet of mee hoon (rice vermicelli)
2. 1pack of instant mee siam paste
3. 2 tablespoons of chopped garlic
|Instant mee siam paste|
4. 2 tablespoons of chopped shallots
5. 2 tau kwa (firm bean curd)
6. 150 g bean sprouts
7. 250 g prawns
8. 2 eggs (beaten)
9. 3 seeds of tamarind
10. 2 tablespoons of chives
1. Fry the eggs in a pan. Once it is done, cut the eggs into strips.
2. Cut tau kwa into small cubes and fry them until golden brown.
3. Put all the prawns into a small pot of boiling water to make prawn stock.
4. Once the stock is ready, remove the prawns and shelled them.
5. Soak mee hoon in water until soft.
6. Soak the tamarind in half a cup of water.
7. Fried chopped garlic and shallots in a frying pan. Add the pack of instant mee siam paste and fry it. Add some prawn stock and tamarind water and continue to fry.
8. Add mee hoon to the pan and continue to fry. Add prawn stock if needed.
9. Add bean sprouts when mee hoon is almost done.
10. Cover the frying pan for a few minutes.
11. When mee hoon is done, serve them in a bowl. Garnish it with eggs strips, tau kwa, prawns and chives.
1. Bean sprouts are added when the mee hoon is almost to retain the crunchiness.
2. You can choose not to add prawns. That means you do not have prawn stock. Don't worry, you can add chicken stock or water.
3. I did not add any salt or soy sauce as the instant mee siam paste is already salty.