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Mee Siam
Mee Siam
Mee Siam is a popular and flavorful dish in Southeast Asian cuisine, particularly in Singapore and Malaysia. It consists of rice vermicelli noodles in a sweet, sour, and spicy gravy made from ingredients like tamarind, dried shrimp, and chili paste. It is often garnished with boiled eggs, bean sprouts, chives, and fried shallots.
Ingredients
- 400 g rice vermicelli noodles
- 200 g prawns peeled and deveined
- 1 block firm tofu cut into cubes
- 2 eggs beaten
- 3 tablespoons vegetable oil
- 4 shallots finely chopped
- 3 cloves garlic minced
- 2 tablespoons Mee Siam paste
- 400 ml coconut milk
- 2 tablespoons tamarind paste
- 2 tablespoons sugar
- Salt to taste
- Bean sprouts chives, and lime wedges for garnish
Instructions
- Soak the rice vermicelli noodles in hot water according to package instructions. Drain and set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large pan. Add the beaten eggs and scramble. Remove from the pan and set aside.
- In the same pan, heat the remaining oil and sauté the shallots and garlic until fragrant.
- Add the Mee Siam paste and cook for a minute to release the flavors.
- Stir in the prawns and tofu, cooking until the prawns turn pink.
- Pour in the coconut milk and tamarind paste. Bring to a simmer.
- Add the sugar and salt to taste. Adjust seasoning if needed.
- Toss in the cooked rice vermicelli noodles and stir to coat them with the sauce.
- Serve the Mee Siam hot, garnished with bean sprouts, chives, lime wedges, and the scrambled eggs.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 743kcal (37%)Carbohydrates: 108g (36%)Protein: 18g (36%)Fat: 28g (43%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 82mg (27%)Sodium: 236mg (10%)Potassium: 424mg (12%)Fiber: 4g (17%)Sugar: 14g (16%)Vitamin A: 124IU (2%)Vitamin C: 4mg (5%)Calcium: 194mg (19%)Iron: 6mg (33%)
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