Dry Fried Mee Siam (spicy And Tangy Siamese Noodles)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 250 g thin rice vermicelli (soaked in water for 10 minutes, then drained)
• 200 g bean sprouts
• 250 g prawns
• oil
• 1 tablespoon tamarind pulp (dissolved in 1/2 cup warm water, then strained)
• 2 cups water (for cooking prawns)
• 3 garlic cloves
• 6 shallots
• 1 tablespoon preserved soybeans (tau cheong)
• 50 g dried shrimp
• 12 dried chilies, soaked
• 2 candlenuts
• 1 stalk lemongrass (sliced)
• 1 inch shrimp paste
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 1 tablespoon fish sauce

Recipe

• 1 bring the 2 cups of water to a boil and add the prawns,removing them as soon as they are cooked.put them in a bowl of ice water to stop the cooking. when cooled, peel the prawns and leave aside for garnishing.
• 2 blend garlic, shallots, preserved soy beans, dried prawns, dried chillies, candlenuts, lemongrass and shrimp paste into a paste.
• 3 fry paste in 1/3 cup oil, till fragrant.add tamarind juice and 1 cup of stock from cooking the prawns.bring to a boil and simmer for five minutes.
• 4 add noodles and stir-fry. mix in tofu and toss well. add sugar, pepper, fish sauce and a squeeze of lime juice.
• 5 lastly add in the beansprouts and the chives toss until breansprouts and chives are just limp.