Indian Style Mee Siam with Fresh Prawns
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Indian Style Mee Siam with Fresh Prawns

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Level

difficult

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Cooking

40 min

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Preparation

35 min

Ingredients

Servings

4
Prawns
fresh
200 g
Eggs
hard-boiled
8
Red Cargo Rice Vermicelli
1 package
Sambal Tumis
100 g
Koo Chye
chopped
1
Red Onions
200 g
Chung Hwa Assam
dissolved in water
100 g
Garlic
20 g
Coconut Cream
200 ml
Candlenuts
20 g
Dried Shrimp
soaked and softened in water
20 g
Salted Bean Paste
150 g
Roasted Peanuts
roughly ground
100 g
Cooking Oil
12 cup
Sugar
175 g

How to cook

Prepare topping

  • Cook whole fresh prawns in a pot of boiling water for 10 minutes. Drain, peel, slice in half and set aside for topping.
  • Boil the eggs, peel then cut them into half.

Prepare vermicelli

  • Soak the red rice vermicelli in a bowl of hot water for 8-10 minutes. Drain well.
  • Fry the red rice vermicelli with a tablespoon each of oil and sambal tumis. Set aside.

Prepare paste

  • Blend onions, garlic, dried shrimps and candlenuts into a paste.

Start cooking

  • Add oil to the pot and saute the blended ingredients till fragrant for 10 minutes.
  • Add sambal tumis, salted bean paste and fry for 3 minutes.
  • Add ground peanuts, 1.5 liters of water and assam (dissolve in 500ml water, removed seeds) and simmer for 20 minutes.
  • Add sugar and coconut cream once the gravy is done simmering. Bring to a boil and simmer for 5 minutes

Assemble & serve

  • In a bowl, place a serving of rice vermicelli, then add some gravy over the vermicelli.
  • Garnish with a hard-boiled egg, chopped chives and half of a lime.
  • Before eating, squeeze the lime all over the mee siam.
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