Ingredients
- 150 grams Rice vermicellimeehoon
- 100 grams Prawnspeeled and deveined
- 100 grams Bean sprouts
- 2 Eggsfried and sliced
- 2 tablespoons Tamarind paste
- 3 tablespoons Vegetable oil
- 2 Cloves Garlicminced
- 1 Small Onionfinely chopped
- 1 Red chilisliced
- 1 tablespoon Fish sauce
- 1 tablespoon Sugar
- 1/2 cup Chicken stock
- 1 tablespoon Red chili paste
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Ground coriander
- 1/4 teaspoon Ground cumin
- 1 tablespoon Palm sugar
- for garnish Spring onionschopped
- for garnish Lime wedges
Directions
Malaysian Mee Siam for Two: A Spicy & Sour Stir-Fry Symphony
Get ready to tantalize your taste buds with this classic Malaysian stir-fry! This recipe is perfect for two and delivers a vibrant explosion of spicy, sour, and savory flavors in under 30 minutes. So grab your wok, crank up the heat, and let’s whip up some Mee Siam magic!
Steps
1 Done | In a bowl, cover the rice vermicelli with warm water and let soak for 10 minutes. Drain and set aside. |
2 Done | Heat oil in a wok or large pan over medium-high heat. Add the prawns and stir-fry until pink and cooked through, about 3-4 minutes. Remove and set aside. |
3 Done | In the same pan, add another tablespoon of oil if needed. Fry the onion until softened and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. |
4 Done | Now comes the magic! Add the chili paste, turmeric, coriander, and cumin. Stir-fry for 2-3 minutes, allowing the spices to release their aromatic magic. |
5 Done | Next, stir in the tamarind paste, palm sugar, and fish sauce. Cook for another minute to let the flavors meld. Pour in the chicken broth and bring to a simmer. |
6 Done | Gently add the drained rice vermicelli and toss to coat in the flavorful sauce. Cook for 2-3 minutes until heated through and slightly al dente. |
7 Done | Garnish your Mee Siam masterpiece with the sliced egg, reserved prawns, a squeeze of lime juice, some sliced red chili, chopped cilantro, and spring onions. |
