Siamese Fried Noodle Mee Siam
Ingredients
- 300 grams rice vermicelli (meehoon)- soaked in water for 5 minutes
- 300 grams prawns, shelled and deveined
- 2 pieces firm tofu, sliced
- 200 grams beansprouts
- 150 grams chives, cut into 2 cm length
- 80 grams dried shrimps, wash and chopped coarsely
- 4 kaffir lime leaves, shredded finely
- cup oil
- 4 cloves garlic
- 4 shallots
- 1 small knob of fresh turmeric (or 1 1/2 tsp turmeric powder)
- 3 birds eye chillies (up to individual)
- 2 candlenuts
- 1 stalk lemongrass
- 3 tablespoons chopped ginger flower (bunga kantan)
- 2 teaspoons sugar
- 1 teaspoon chicken stock granules
- 1/2 teaspoon pepper
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon tamarind paste
- 2 cups water
Instructions
Stir fry the pounded ingredients and kaffir lime leaves until aromatic.
Add prawns and fry until they are half-cooked. Dish out the prawns and set aside.
Add in seasonings and bring to the boil.
Mix in dried shrimps, tofu slices, prawns, chives and beansprouts. Toss well.
Details
- Serving Size: 5
- Dairy-Free: True
- Weight Watchers: 20 Points
Cuisine
- lunch
- main course
- main dish
- dinner
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