Description
Malaysian Mee Siam delivers a tantalizing dance of spicy, sweet, and sour flavors that excite the palate. Slurp-worthy rice vermicelli noodles swim in a zesty gravy, promising a culinary journey through Singapore and Malaysia’s street food culture.
Ingredients
Scale
Main Ingredients:
- 240 grams (8.5 ounces) dried rice vermicelli
- 20 king prawns (deveined, no heads or tails)
- 70 grams (½ cup) tiny brown shrimp
- 300 grams (2 cups) beansprouts
Aromatics and Seasonings:
- 3 tablespoons sunflower oil
- 2 onions, peeled and sliced
- 5 red chillies, roughly chopped
- 1 teaspoon minced ginger
- 4 cloves garlic, minced
- ½ teaspoon shrimp paste
- 2 teaspoons yellow bean paste
- ½ teaspoon tamarind paste
- 1 teaspoon fish sauce
- ½ teaspoon sugar
- ½ tablespoon light soy sauce
- 1 tablespoon dark soy sauce
Finishing Ingredients:
- 2 eggs, lightly whisked
- Spring onions (to serve)
- Fresh chillies (to serve)
- Lime wedges (to serve)
Instructions
- Submerge rice vermicelli in boiling water for 2-3 minutes until softened, then thoroughly rinse under cold water and drain completely.
- Heat vegetable oil in a large skillet, sauté finely chopped onions until they become translucent and fragrant.
- Add minced red chillies, grated ginger, crushed garlic, and shrimp paste to the onions, stirring continuously for 2-3 minutes to develop deep aromatic flavors.
- Transfer the sautéed aromatics to a blender and pulse until achieving a smooth, uniform consistency.
- Incorporate yellow bean paste, tamarind paste, fish sauce, and granulated sugar into the blended mixture, mixing until well combined.
- Prepare delicate omelette strips by whisking eggs with light soy sauce, then cooking in a separate pan and slicing into thin ribbons.
- In the same skillet, cook king prawns in oil until they turn pink and slightly curled.
- Add tiny shrimps and fresh bean sprouts to the prawns, then pour in the prepared spice paste, stirring to distribute evenly.
- Introduce the drained rice vermicelli to the skillet, drizzle with dark soy sauce, and toss gently until the noodles are heated through and coated with sauce.
- Plate the mee siam, garnish with omelette strips, chopped spring onions, sliced red chillies, and a wedge of lime for a vibrant, tangy finish.
Notes
- Prep like a pro by soaking vermicelli precisely in boiling water for 2-3 minutes to achieve the perfect texture.
- Create a flavor-packed base by sautéing aromatics like onions, chillies, ginger, and garlic with shrimp paste for intense Malaysian taste.
- Blend the sautéed mixture to develop a smooth, concentrated sauce that combines tangy tamarind, savory yellow bean paste, and umami-rich fish sauce.
- Quick-cook delicate seafood like king prawns and tiny shrimps to maintain their tender, succulent quality without overcooking.
- Layer complex flavors by tossing noodles with dark soy sauce, ensuring each strand is evenly coated and heated through.
- Elevate the dish with fresh garnishes like crispy omelette strips, vibrant spring onions, spicy chillies, and zesty lime for a restaurant-quality presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Malaysian
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 250 mg