Recipe Ingredient
- 300g meehoon, soaked for 10 minutes and drained
- 150g prawns, shelled
- 1 piece firm soya bean cake (deep-fried and sliced)
- 120g chives, cut into 5cm lengths
- 30g carrot, shredded
- 4-5 tbsp oil
- 2 tbsp dried prawns, soaked and pounded
- (A)
- 1½ tbsp preserved soya bean paste (tau cheong)
- 1 tbsp hot soya bean paste (tau pan cheong)
- Ground spice (B)
- 2 tbsp chilli paste
- 1cm galangal
- 3 cloves garlic
- 10 shallots
- Seasoning (C)
- 1-2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp chicken stock granules
- Garnish
- Chopped spring onion and coriander leaves
- 1 kasturi lime, halved
- Gravy
- 200ml water
- 1 tsp preserved soya bean paste (tau cheong)
- 1 piece tamarind skin (asam keping)
- 1/2 tsp sugar
- 1/2 tsp chicken stock granules
Instructions
- Heat 3 tablespoons of oil in a wok and fry dried prawns until fragrant. Add ingredients (A) and (B) and continue to sauté until fragrant. Remove 1 tablespoon mixture and set aside.
- Add prawns, carrot and seasoning (C) to wok. Fry well. Add beehoon and toss well. Add chives. Cook till beehoon is dry and fluffy. Transfer to a large serving dish.
- To prepare gravy: Heat remaining oil in a wok, add extra preserved soya bean paste, tamarind skin and pour in water. Add the 1 tablespoon chilli paste mixture from (B), sugar and stock granules. Simmer for a while. Dish out and serve with the Mee Siam. Sprinkle with chopped spring onion and coriander leaves and squeeze kasturi lime over.
