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Mee Siam - Special

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Ingredients
  

Garnishing - Fresh

  • Crispy shallots
  • Fresh chillies sliced
  • Coriander or celery leaves
  • Fresh limes segments

Garnishing - Flavoured egg pancakes

  • 6 nos Eggs
  • Salt + Pepper
  • Oil
  • pinch tsp Spicy Paprika

Noodles

  • 400 g Rice Vermicelli (I like to mix with mee, yellow noodles as well)

Vegetables

  • Beansprouts
  • Carrots
  • Chinese chives
  • Red Onions

Spice paste

  • 10 - 12 Dried chilli
  • 10 - 12 Fresh chilli
  • 1 bulb Garlic
  • 1 bowl Shallots
  • Small matchbox size Belacan - shrimp paste, please toast your belacan
  • 1 tsp heap Mince ginger
  • 2 tbsp Lime juice

Prawns

  • 500 g Prawns
  • 1 tbsp Garlic
  • 3 to 5 pieces Dried chillies
  • 1 litre Water

Dried Shrimps

  • 100 g Dried shrimps per packet of dried noodles
  • 3 tbsp Oil (I used peanut oil)
  • pinch Sugar

Seasonings

  • 3 tbsp Sugar
  • 1 tsp Salt
  • 2 tbsp Fermented yellow beans (tauchu)
  • 3 nos Juice of limes
  • 2 cup Strong tamarind juice (I like very strong & sour)

Instructions
 

Garnishing - Flavoured egg pancakes

  • I made these and sliced them the night before. Beat your eggs and fry in 2 thin batches.

Noodles

  • Normally cooked with rice vermicelli but I like to add some yellow egg noodles for myself as I find only rice vermicelli too dry. I would say I use a ration of 3:1, vermicilli;Egg noodles

Vegetables

  • Julienned the carrots, cut the chives and red onions as close to beansprouts size as possible.

Spice paste

  • Grand all the spice paste together. You can do this ahead.

Prawns

  • Prawns - clean the prawns and keep the shells. Fry the cleaned prawns with a touch of oil, minced garlic and seasoned with a pinch of salt and freshly ground pepper. Set aside.
  • Prawns - clean the prawns and keep the shells. Fry the heads and shells with a tbsp of mince garlic and a couple of dried chillies with a tbsp of oil. Seasoned with a pinch or salt. Press with a potato masher to get all the nice bits out (brains)? Add in a litre of water and bring to simmer for 10 minutes then drain and keep the stock.

Dried Shrimps

  • Wash, drain and grind your dried shrimps finely. Heat up your oil and fry your grounded dried shrimps. When fragrance add in your sugar.

Seasonings - Have the seasoning all ready

  • I prefer my fermented yellow bean half whole and half paste. Buy the whole beans and just chop chop a bit with your cleaver. Very easy.

Wok+ing

  • In a hot wok fry your spice paste until 'pecah minyak' where the oils and paste separate.
  • Then add in your prawn stock and dried shrimp crisps. Bring to a boil. Next add in your seasonings, bring to boil again and TASTE. The taste must be MORE spicy, sour, salty and slightly sweeter than normal BECAUSE you need to add in your noodles + + +
  • When you are happy with the taste (heightened) add in your noodles and let the sauce absorb. Before the sauce dry add in half the eggs pancakes to suck up some of the sauce.
  • Turn the heat OFF before you add the rest, half of the vegetables but save half for garnishing when serving. This is entirely up to you but I prefer my vegetables crunchy and fresh.
  • Serve and garnish then take a pic before eating and post for me to see please :)