Indian Style Mee Siam with Fresh Prawns
Level
difficult
Cooking
40 min
Preparation
35 min
Ingredients
Servings
4
Prawns fresh | 200 g |
Eggs hard-boiled | 8 |
Red Cargo Rice Vermicelli | 1 package |
Sambal Tumis | 100 g |
Koo Chye chopped | 1 |
Red Onions | 200 g |
Chung Hwa Assam dissolved in water | 100 g |
Garlic | 20 g |
Coconut Cream | 200 ml |
Candlenuts | 20 g |
Dried Shrimp soaked and softened in water | 20 g |
Salted Bean Paste | 150 g |
Roasted Peanuts roughly ground | 100 g |
Cooking Oil | 1⁄2 cup |
Sugar | 175 g |
How to cook
Prepare topping
- Cook whole fresh prawns in a pot of boiling water for 10 minutes. Drain, peel, slice in half and set aside for topping.
- Boil the eggs, peel then cut them into half.
Prepare vermicelli
- Soak the red rice vermicelli in a bowl of hot water for 8-10 minutes. Drain well.
- Fry the red rice vermicelli with a tablespoon each of oil and sambal tumis. Set aside.
Prepare paste
- Blend onions, garlic, dried shrimps and candlenuts into a paste.
Start cooking
- Add oil to the pot and saute the blended ingredients till fragrant for 10 minutes.
- Add sambal tumis, salted bean paste and fry for 3 minutes.
- Add ground peanuts, 1.5 liters of water and assam (dissolve in 500ml water, removed seeds) and simmer for 20 minutes.
- Add sugar and coconut cream once the gravy is done simmering. Bring to a boil and simmer for 5 minutes
Assemble & serve
- In a bowl, place a serving of rice vermicelli, then add some gravy over the vermicelli.
- Garnish with a hard-boiled egg, chopped chives and half of a lime.
- Before eating, squeeze the lime all over the mee siam.
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