Imported from the web

Mee Siam Kuah

Name: Mee Siam Kuah
Prep time: 10 min
Cook time: 65 min
Total time: 65 min
Yield: 6 servings
Cuisine: Southeast Asian
Ingredients: 70 g cooking oil; 150 g prawn shell; 1400 g water; 40 g dried chillies (deseeded, soaked to soften); 300 g onion; 3 garlic cloves; 25 g shrimp paste (belacan); 30 g dried shrimp; 60 g fermented bean paste (taucu); 15 g unsalted toasted peanuts; 2 tbsp tamarind paste; 5 tbsp sugar; 2 tsp salt; 300 g raw medium sized prawn (deveined, deshelled); 300 g rice vermicelli (presoaked in water to soften); 130 g bean sprouts (taugeh); 60 g fried tofu (tofu pok) (cut in 4 pieces); 20 g fresh chives; 2 tbsp fried shallots; 3 limes (cut in halves); 3 hard-boiled eggs (cut in halves)

Imported by John Tan on SeeMeCook

A classic Southeast Asian dish featuring rice vermicelli served in a tangy, spicy, and savory gravy enriched with shrimp paste and fermented bean paste.

6 servings65 minSoutheast Asian

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Ingredients

70 g cooking oil
150 g prawn shell
1400 g water
40 g dried chillies (deseeded, soaked to soften)
300 g onion
3 garlic cloves
25 g shrimp paste (belacan)
30 g dried shrimp
60 g fermented bean paste (taucu)
15 g unsalted toasted peanuts
2 tbsp tamarind paste
5 tbsp sugar
2 tsp salt
300 g raw medium sized prawn (deveined, deshelled)
300 g rice vermicelli (presoaked in water to soften)
130 g bean sprouts (taugeh)
60 g fried tofu (tofu pok) (cut in 4 pieces)
20 g fresh chives
2 tbsp fried shallots
3 limes (cut in halves)
3 hard-boiled eggs (cut in halves)

Steps

1
Place 20g cooking oil and 150g prawn shells into the mixing bowl and sauté for 5 minutes at 120°C on speed 1.
2
Add 1400g water and cook for 15 minutes at 100°C on speed 1.
3
Strain the prawn stock through a fine mesh sieve or simmering basket into a bowl and set aside. Clean the mixing bowl.
4
Place 40g deseeded and soaked dried chillies, 300g onion, 3 garlic cloves, 25g shrimp paste, 30g dried shrimp, 60g fermented bean paste, and 15g toasted peanuts into the mixing bowl. Blend for 30 seconds at speed 10.
5
Scrape down the sides of the mixing bowl with a spatula. Add the remaining 50g cooking oil and sauté for 15 minutes at 120°C on speed 2.
6
Add the reserved prawn stock, 2 tbsp tamarind paste, 5 tbsp sugar, and 2 tsp salt. Cook for 15 minutes at 100°C on speed 1.
7
Add 300g raw prawns and cook for 3 minutes at 100°C on Reverse Speed Soft.
8
Place 300g soaked rice vermicelli, 130g bean sprouts, and 60g fried tofu pieces into a large serving bowl or individual bowls.
9
Pour the hot gravy and prawns over the vermicelli and sprouts. The heat from the gravy will cook the sprouts and finish the vermicelli.
10
Garnish with 20g fresh chives, 2 tbsp fried shallots, lime halves, and hard-boiled egg halves before serving.

Notes

Ensure the rice vermicelli is properly soaked until soft before assembly. The prawn stock is the base of the flavor, so do not skip the sautéing of the shells.