Mee Siam Goreng

A local favourite back home which I have been wanting to prepare for quite some time.  My hubby prefers the mee siam with gravy version, whereas our son and I prefer the fried version.  So, we won! I get to cook this dish with the promise that I prepare the other version for him the next time.

Ingredients (serves 4 to 6):
1 packet beehoon (rice vermicelli), to be soaked in water for about an hour & drained
300 g bean sprouts, to be cleaned and tails removed
300 g shelled prawns
2 tbsp taucheo (soya bean paste)
1 tbsp sugar or to taste
300 ml tamarind juice
6 tbsp cooking oil

Pounded Ingredients:
10 - 15 dried red chillies, to becut, soaked in warm water & drained
50 g dried prawns, to be soaked in warm water & drained
3 pips garlic
6 shallots, to be peeled & sliced
10 g roasted belacan (shrimp paste)

Garnishing:
2 pcs firm bean curd, to be cut into small cubes & deep-fried
2 - 3 eggs, to be hardboiled, peeled & sliced
a bunch of chives, to be washed, dried & cut into lengths
limes, to be halved

Method:
Heat cooking oil in a wok over medium-high heat.  Add pounded ingredients and stir-fry until fragrant.  Then, add taucheo and stir-fry for another 2 minutes.  Add prawns and stir-fry until colour changes.

Add bean sprouts and stir-fry for a while.  Then, add beehoon, sugar and tamarind juice.  Stir well and bring to a slight boil.  Put on lid and switch off heat.  Leave for about 5 minutes.

To serve, add mee siam to a bowl and garnish with chives, fried bean curd, egg slices & limes.  I also serve my sambal tumis on the side.

Bon Appetit!