Receta Mee Siam
by jeroxie

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.

Avg. 4.5/5 1 voto

Tiempo de Prep: 30 minutos	Singaporean
Tiempo para Cocinar: 30 minutos	Raciónes: 4

Ingredientes

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

Grind the dried chillies in a paste and put aside
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
Prepare the prawns and quail eggs and set aside
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
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
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