Mee Siam

Serves 3 to 4 MEDIUM

Wine & Dine Cookbook - - ASIAN PANTRY -

This spicy-sour dish has been a lo­cal favourite since the 1960s. Make and freeze the spice paste so you can whip this up when­ever the crav­ing hits.

400g rice ver­mi­celli, soaked in water

to soften

2 tbsp oil

300g bean sprouts, blanched

8 tau pok, diced and fried crisp

50g chopped chives

16 cooked prawns, shelled and halved 3 eggs, hard boiled and sliced

2 to 3 limes, halved

For the spice paste

10 shal­lots, sliced

8 to 10 dried chill­ies, soaked

2 stalks lemon­grass

1 tbsp dried prawns, soaked

2 tbsp fer­mented taucheo (bean sauce) 1 tbsp sugar

1 tsp salt

For the sauce

1L co­conut milk

1 heaped tbsp tamarind paste mixed with

120ml water

1. Com­bine spice paste in­gre­di­ents in a blender and blitz to a paste.

2. Heat oil in a wok and fry the spice paste for about 5 mins un­til fra­grant.

3. Pre­pare the sauce. Trans­fer half the spice paste to a saucepan and add in co­conut milk. Bring to the boil. Add the tamarind paste mix and water. Sim­mer and ad­just sea­son­ing with sugar and salt. Set aside.

4. Heat the re­main­ing spice paste in a wok, then add rice ver­mi­celli and half the chives. Toss un­til all the in­gre­di­ents are heated through and well coated in the spice paste.

5. To serve, por­tion noo­dles, bean sprouts and tau pok into in­di­vid­ual bowls, and top with prawns, egg and more of the chives. Pour in gen­er­ous amounts of the sauce and serve with a squeeze of lime to taste.

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