Ingredients :

  • Water for scalding vermicelli
  • 1 pkt coarse rice vermicelli (or subst, Angelhair pasta)
  • 250 gm Beansprouts
  • 100 gm Chinese chives
  • 500 gm Small prawns
  • 2 cup Fried tofu (about 2 cups, cut into short strips of 1x2x1/2cm)
  • 5 tbl Oil
  • 1 lrg Onion, sliced
  • 250 ml Water
  • 2 tbl Tamarind powder
  • 4 Hardboiled eggs, sliced

REMPAH
  • 5 tbl Dried prawns (pounded separately)
  • 5 lrg Onions
  • 4 Cloves garlic
  • 6 Candlenuts (or subst, Macadamia nuts)
  • 20 Dried chillies
  • 2tbl Belacan (prawn paste)
  • 1 tsp Sugar
  • 1 tsp Salt

GRAVY
  • 2 lt Water
  • 4 tbl    Tamarind powder
  • 3 tbl Fried rempah (see method)
  • 2 tbl Preserved, fermented soy beans, mashed a little
  • 2 tsp Sugar
  • 1/4 Coconut, grated
  • 150 ml Water


Method :

  1. Basic Preparation of Ingredients:
  2. Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften until strands are pliable and soft to the touch.
  3. Wash and remove the root ends of the beansprouts. Cut chives into 4 cm lengths. Wash and drain.
  4. Wash and peel prawns.


Sambal:

  1. Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes.
  2. Add all other rempah ingredients except sugar and salt and fry until oil seeps out again. Add sugar and salt and stir once. Remove about half the amount of rempah and put aside.
  3. In remaining rempah, add sliced onion and fry for 2 minutes.
  4. Add prawns and tamarind liquid and simmer for five minutes. Remove and set aside.


Vermicelli prep and cooking:

  1. Putting all but 3 tablespoons of the reserved rempah in a wok or large frying pan, fry vermicelli and bean- sprouts for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid from the gravy allowance if vermicelli gets dry during frying.
  2. Add about 3 tablespoons of fried tofu pieces and half the chives to this fried vermicelli.
  3. Transfer to a serving  plate with sliced hard boiled eggs, remaining chives and remaining soybean pieces as a garnish.


Gravy:

Bring tamarind liquid to a boil. Put all ingredients in. Adjust seasoning to suit your taste. Serve Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat.