Dry Fried Mee Siam Spicy and Tangy Siamese Noodles

Ingredients

• 250 g thin rice vermicelli (soaked in water for 10 minutes, then drained)
• 200 g bean sprouts
• 250 g prawns
• oil
• 1 tablespoon tamarind pulp (Dissolved in 1/2 cup warm water, then strained)
• 2 cups water (for cooking prawns)
• 3 garlic cloves
• 6 shallots
• 1 tablespoon preserved soybeans (tau cheong)
• 50 g dried shrimp
• 12 dried chilies, soaked
• 2 candlenuts
• 1 stalk lemongrass (sliced)
• 1 inch shrimp paste
• 1 tablespoon sugar
• 1⁄4 teaspoon pepper
• 1 tablespoon fish sauce

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