Description
Malaysian mee siam delivers a tantalizing fusion of spicy, sweet, and sour flavors that dance across palates. Home cooks can easily recreate this beloved street dish with simple ingredients and quick cooking techniques.
Ingredients
Scale
- 240 g (8.5 oz) dried rice vermicelli
- 20 king prawns (deveined, no heads or tails)
- 70 g (½ cup) tiny brown shrimp
- 300 g (2 cups) beansprouts
- 3 tbsps sunflower oil
- 2 onions, peeled and sliced
- 5 red chillies, roughly chopped
- 1 tsp minced ginger
- 4 cloves garlic, minced
- ½ tsp shrimp paste
- 2 tsps yellow bean paste
- ½ tsp tamarind paste
- 1 tsp fish sauce
- ½ tsp sugar
- ½ tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 eggs, lightly whisked
- Spring onions (to serve)
- Fresh chillies (to serve)
- Lime wedges (to serve)
Instructions
- Noodle Preparation: Submerge rice vermicelli in boiling water until softened, then rinse under cold water and drain completely.
- Aromatic Base: In a large skillet, sauté onions until translucent, then introduce chillies, ginger, garlic, and shrimp paste, stirring to develop rich, intense flavors.
- Flavor Fusion: Blend the sautéed aromatics into a smooth mixture, incorporating yellow bean paste, tamarind paste, fish sauce, and sugar until perfectly combined.
- Egg Element: Create delicate omelette strips by whisking eggs with light soy sauce, cooking in a separate pan, and slicing into thin ribbons.
- Protein and Vegetable Integration: Cook king prawns and tiny shrimps in oil until pink, then add bean sprouts and the prepared spice paste, ensuring even distribution.
- Noodle Finale: Introduce drained rice vermicelli to the skillet, drizzle with dark soy sauce, and toss gently to heat through and coat thoroughly.
- Presentation: Plate the mee siam with a flourish of omelette strips, garnish with spring onions, chili slices, and a lime wedge for a burst of tangy freshness.
Notes
- Noodle Prep Tip: Perfectly cooking rice vermicelli requires precise timing to avoid mushiness, ensuring an authentic texture that’s crucial for Malaysian street food authenticity.
- Flavor Layering Strategy: Sautéing aromatics in stages builds complex depth, releasing essential oils and creating a robust spice foundation that defines traditional Mee Siam’s signature taste.
- Shrimp Selection Secret: Using both king prawns and tiny shrimps adds varied texture and intensifies the seafood profile, delivering a more nuanced and authentic Malaysian coastal flavor experience.
- Garnish Impact: Fresh garnishes like spring onions, chili slices, and lime aren’t just decorative; they provide critical bright, tangy counterpoints that balance the dish’s rich, spicy base notes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Malaysian
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 140 mg