200g red onions
20g dried prawns, softened in soaked water
100g roasted peanuts, roughly ground
½ cup premium vegetable oil
150g salted bean paste
100g assam, dissolved in 500ml water
100g sambal tumis
175g jaggery sugar
200ml FairPrice Natural Coconut Cream
1 pack (400g) FairPrice Red Cargo Rice Vermicelli
Handful of Chinese chives* (koo chye), chopped
8 hard-boiled eggs
200g fresh prawns
*Available at your nearest FairPrice store
- Cook whole fresh prawns in a pot of boiling water for 10 minutes. Drain, peel, slice in half and set aside for topping.
- Blend onion, garlic, dried shrimps and candlenuts.
- Add oil to pot and sauté the blended ingredients till fragrant for 10 minutes.
- Add salted bean paste and fry for 3 minutes.
- Add ground peanuts, 1.5 litres water and assam water and simmer for 20 minutes.
- Soak the red rice vermicelli in a bowl of hot water for 8 to 10 minutes. Drain and set aside.
- Fry the red rice vermicelli with a tablespoon each of oil and sambal tumis. Set aside.
- Add sambal, sugar and coconut cream once the gravy is done simmering. Bring to a boil and simmer for 5 minutes.
Add the red rice vermicelli to a bowl. Pour over a scoop of gravy, then pour it out and in again — traditionally, this is done three times. Try slicing eggs in half the traditional way with a fishing line too! Top mee siam with the egg, Chinese chives and prawns.
To make this dish more suitable for diabetics, you can reduce the amount of sugar or use a mix of Stevia and sugar which is available at your nearest FairPrice store. The flavour will be slightly different.