Spicy Prawn Mee Siam
85% asli · Singaporean/Malaysian
A fiery variation of Mee Siam that amplifies the heat with extra chili and a richer prawn flavor, offering a more intense taste experience.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Rice vermicelli noodles300g
- Dried shrimp70g
- Shallots180g
- Garlic4 cloves
- Dried chilies (soaked and deseeded)15g
- Fresh red chilies2
- Chili paste (sambal belacan)4 tbsp
- Tamarind paste2 tbsp
- Shrimp paste (belacan)1.5 tsp
- Prawn stock800ml
- Sugar2 tbsp
- Saltto taste
- Vegetable oil4 tbsp
- Large prawns250g
- Bean sprouts100g
- Eggs2
- Chives50g
- Cilantrofor garnish
- Chili powderto garnish
Langkah
- 1
Soak rice vermicelli in warm water until softened, then drain.
- 2
Pound or blend dried shrimp, shallots, garlic, soaked dried chilies, and shrimp paste into a fine paste.
- 3
Heat vegetable oil in a wok or large pot. Stir-fry the paste until fragrant and oil separates.
- 4
Add chili paste and fresh red chilies (chopped). Cook for another 3 minutes.
- 5
Pour in prawn stock and tamarind paste. Bring to a boil, then simmer for 20 minutes to deepen flavors.
- 6
Season with sugar and salt to taste. Adjust for spice and sourness.
- 7
Cook prawns until done. Make a thin omelette and shred it. Chop chives. Slice fresh red chilies for garnish.
- 8
Blanch bean sprouts briefly.
- 9
To serve, place vermicelli in bowls. Ladle the hot, spicy gravy over the noodles.
- 10
Top with cooked prawns, shredded omelette, bean sprouts, and chives. Garnish with cilantro, chili slices, and chili powder. Serve immediately.
