🇸🇬 Singapore recipe
Mee Siam
Mee Siam is a tangy, sweet, and spicy rice vermicelli dish that is a staple of Malay and Peranakan cooking in Singapore. Thin rice noodles are stir-fried with a rempah paste and then drenched in a gravy made from dried shrimp, tamarind, and fermented soybean paste. The dish strikes a perfect balance of sweet, sour, and savory, and is garnished with hard-boiled egg, fried tofu, chives, and a generous squeeze of lime.
Prep20 mins
Cook25 mins
Serves4
Difficultymedium
Ingredients
- 300g thin rice vermicelli, soaked in warm water
- 200g medium prawns, peeled
- 4 tablespoons dried shrimp, soaked and blended
- 3 tablespoons tamarind paste mixed with 300ml water, strained
- 2 tablespoons fermented soybean paste (tau cheo)
- 2 tablespoons sambal or chili paste
- 4 shallots, sliced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 2 hard-boiled eggs, halved
- 100g fried firm tofu, sliced
- 100g bean sprouts
- Chinese chives, cut into 3cm lengths
- Lime wedges for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 360
- Protein
- 12 g
- Carbs
- 44 g
- Fat
- 14 g
