Dry Mee Siam
Discover the authentic flavours of Dry Mee Siam with this simple recipe, featuring thin rice vermicelli tossed in a tangy and spicy tamarind sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Plate
Ingredients
- 200g rice vermicelli
- 100g peeled prawns
- 120g pork/beef/chicken thin strips
- 40g salted soy bean paste
- 4-5 tofu puffs (sliced)
- 60g bean sprouts
- 40g chives (chop into 5cm length)
- 200ml water (mix with water from soaking dried shrimps)
- 3 tbsp cooking oil
- Kumquats for garnishing (optional)
- 15g red chillies (deseeded)
- 40g shallots
- 3 cloves garlic
- 30g dried shrimps (pre-soak)
- 2 eggs (beaten)
- ¼ tsp salt
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