Mee Siam (Gravy Style) | Don Signature Crab - Singapore Food Guide

Name: Mee Siam (Gravy Style) | Don Signature Crab - Singapore Food Guide
Total time: 40 min
Ingredients: 300 g rice vermicelli (bee hoon), thin; 300 g prawns, shelled and deveined (or 200 g shredded chicken as substitute); 200 g bean sprouts, trimmed; 2 tbsp dried prawns (hae bee), rinsed and soaked for 10 mins; 4 shallots, peeled and thinly sliced; 3 cloves garlic, minced; 3-4 red chillies, sliced (reduce for less heat) plus 1-2 bird’s eye chillies optional; 2 tbsp sambal oelek or homemade sambal (adjust for spice); 3 tbsp tamarind paste mixed with 200 ml warm water (tamarind water), strained; 2 tbsp light soy sauce; 1 tbsp fish sauce (or 1 tsp salt); 1½ tbsp palm sugar or brown sugar (to taste); 500 ml prawn or chicken stock (use water + stock cube if needed); 50 ml coconut milk (optional for a creamier gravy); 2 tbsp vegetable oil (or neutral oil for frying); 4 hard-boiled eggs, halved; 3 tbsp fried shallots for garnish; 2 spring onions, thinly sliced; Fresh coriander leaves and lime wedges to serve; Optional: 100 g firm tofu puffs or tau pok, halved

donsignaturecrab.sg

Singapore-style Mee Siam (Gravy Style) — tangy tamarind-and-sambal rice vermicelli simmered with prawns, bean sprouts and a savoury-spicy gravy.

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Ingredients

300 g rice vermicelli (bee hoon), thin
300 g prawns, shelled and deveined (or 200 g shredded chicken as substitute)
200 g bean sprouts, trimmed
2 tbsp dried prawns (hae bee), rinsed and soaked for 10 mins
4 shallots, peeled and thinly sliced
3 cloves garlic, minced
3-4 red chillies, sliced (reduce for less heat) plus 1-2 bird’s eye chillies optional
2 tbsp sambal oelek or homemade sambal (adjust for spice)
3 tbsp tamarind paste mixed with 200 ml warm water (tamarind water), strained
2 tbsp light soy sauce
1 tbsp fish sauce (or 1 tsp salt)
1½ tbsp palm sugar or brown sugar (to taste)
500 ml prawn or chicken stock (use water + stock cube if needed)
50 ml coconut milk (optional for a creamier gravy)
2 tbsp vegetable oil (or neutral oil for frying)
4 hard-boiled eggs, halved
3 tbsp fried shallots for garnish
2 spring onions, thinly sliced
Fresh coriander leaves and lime wedges to serve
Optional: 100 g firm tofu puffs or tau pok, halved