Rice Vermicelli in Spicy and Sour Gravy (Wet Mee Siam)

Name: Rice Vermicelli in Spicy and Sour Gravy (Wet Mee Siam)
Ingredients: 100g shallots; 8 garlic cloves; 30g belacan (shrimp paste); 50g fresh chilli paste; 100g dried chilli paste; ⅓ chilli paste; 60g dried shrimps (soaked in hot water for 30 mins, drained and minced); 200g bee hoon (rice vermicelli; soaked in hot water until softened and drained); 1 cup bean sprouts; 1 tsp salt (to taste); 3 tbsp oil; ⅔ chilli paste; 400g prawn heads and shell; 1 tbsp sugar (to taste); 2 tsp salt (to taste); 2L chicken stock; 3 tbsp assam paste (fish paste; mix with 3 tbsp hot water); 4 tbsp taucheo (salted fermented soy beans); 12 medium-sized prawns; 1 deep-fried tau gua (firm tofu; small cubes); 4 chives stalks (3cm length slices); 4 hard-boiled eggs; Calamansi limes (optional); Red chillies (for garnish; optional); Parsley (for garnish; optional)

asianinspirations.com.au

A popular dish found at Singaporean hawkers, this Wet Mee Siam is infused with prawns and chicken. Mixed with vermicelli and a spice medley, it’s a bowl of…

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