Mee Siam

    30 mins

    Simple fried rice vermicelli that you can eat at anytime of the day.


    Kuala Lumpur, Malaysia
    6 people made this

    Serves: 8 

    • 500g rice vermicelli , soaked in water until soft, then drained
    • 600g fresh prawns, shelled an deveined
    • 350g beansprouts, remove tails
    • 2 pieces fried bean curd, sliced thinly
    • 2 eggs, beaten
    • 30g tow cheong, soya bean paste
    • 2 large onions, sliced
    • 3 stalks chinese chives, cut into 3 cm length
    • 2 limes, cut into wedges
    • 1 fresh red chilli, sliced
    • Salt to taste
    • Oil for cooking
    • Spice Blend:
    • 8 dried chilli peppers, soak in hot water discard seeds
    • 6 shallots
    • 3 cloves garlic

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat a little oil in pan and make a thin omelette with the beaten eggs. Remove and cut into strips. Set aside.
    2. Blend all the spice ingredients together. Heat oil in wok and fry the blended ingredients until fragrant. Add the sliced onions and stir.
    3. Add the bean paste and prawns and stir fry quickly until prawns are cooked. Then add the beansprouts and chives and stir fry for another 2 minutes.
    4. Add the vermicelli and stir well to mix all the ingredients. Season with salt. Serve and garnish with sliced chillies an omelette strips.

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