Mee Siam Recipe
One of my favourite Nonya breakfast in Singapore and have recreated in my kitchen. It is noodle dish with a sweet, sour and spicy prawn broth.
Ingredients
- Mee Siam sauce
- 5tbsp of dried prawns, soaked in water to soften
- 10 candlenuts, roughly chopped
- 10 or 80g of shallots
- 6 cloves of garlic, peeled
- 1 tsp of belachan (dried prawn paste)
- 5tbsp of oil
- 1/2 cup of unsalted peanuts, roasted and coarsely chopped
- 3tbsp black bean paste
- 6 tbsp of sugar
- 6 tbsp of tamarind pulp mashed with 1 250ml warm water, squeezed and strained for juice
- 1 stalk lemongrass, bruised and finely chopped
- 1/2 tbsp black soy sauce
- Salt and white pepper to taste
- Mee Siam
- 30 dried chillies (about 100g), cut into lengths, deseeded and soaked in water to soften
- 3 tbsp oil
- 250g rice vermicelli (beehoon), soaked in cold water to soften
- 2 cups of bean sprouts
- 2 slabs of fried tofu, diced and pan fried till golden brown
- 12 big prawns, boiled for 1 or 2 mins in 4 cups of water. Prawn stock reserved
- 8 quail eggs or 2 hard boiled eggs halved
- Sambal belachan
- 4 limes
Directions
- 1. Grind the dried chillies in a paste and put aside
- 2. Prepare the mee siam sauce by grinding the dried prawns, candlenuts, shallots, garlic and belachan (add more if you like more heat) in a blender, adding oil if necessary to keep the blades turning
- 3. Prepare the prawns and quail eggs and set aside
- 4. Heat the oil over a medium heat and stir fry the paste for about 5 mins. Add the peanuts, black bean paste and sugar and stir fry for another minute. Add the prawn stock, tamarind juice, lemon grass and soy sauce and bring to a boil. Then lower heat and allow it to simmer gently, uncovered for 5 mins. Season with salt and pepper. Remove from heat and set aside
- 5. Heat the oil and stir fry 3 tbsp of chilli paste for about 1 min. Then add the drained noodles and stir fry to coat the noodles so they take a red colour
- 6. To serve, divide the noodles into 4 serving bowls. Top the noodles with bean sprouts, fried tofu, prawns and eggs. Ladle the hot sauce over. Place lime halves at the side
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 580 | |
| Calories from Fat 347 | 60% |
| Total Fat 39.03g | 49% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.7g | |
| Cholesterol 140mg | 47% |
| Sodium 224mg | 9% |
| Potassium 538mg | 15% |
| Total Carbs 54.89g | 15% |
| Dietary Fiber 6.2g | 21% |
| Sugars 40.79g | 27% |
| Protein 11.35g | 18% |
