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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.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $0.87 view details
  • 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

Direcciones

  1. 1. Grind the dried chillies in a paste and put aside
  2. 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. 3. Prepare the prawns and quail eggs and set aside
  4. 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. 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. 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

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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%
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