Indian Style Mee Siam with Fresh Prawns

Name: Indian Style Mee Siam with Fresh Prawns
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Cuisine: Lunch
Ingredients: 200 g Prawns; 8 Eggs; 1 package Red Cargo Rice Vermicelli; 100 g Sambal Tumis; 1 Koo Chye; 200 g Red Onions; 100 g Chung Hwa Assam; 20 g Garlic; 200 ml Coconut Cream; 20 g Candlenuts; 20 g Dried Shrimp; 150 g Salted Bean Paste; 100 g Roasted Peanuts; 1/2 cup Cooking Oil; 175 g Sugar

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Level

difficult

Cooking

40 min

Preparation

35 min

Ingredients

Servings

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	¹⁄₂ 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.