Chef Irene Yip’s Fried Mee Siam
Servings
3-5people
Servings
3-5people
Ingredients
  • 225g Dry Bee Hoon
  • 80g Tau Porkdiced
  • 200g Bean Sprouts
  • 50g Prawnsdry, pan-fried
  • 150g Cooked Prawnsfor garnish; reserved from stock
  • 5pcs Hard-Boiled Eggsliced
  • 50g Ku Chaidiced
  • Red Chillias desired
  • Small Limesfor garnish
For Sauce A
  • 50g Tau Cheo
  • 200g Chilli paste
  • 150ml Prawn Stock
  • 50g Pan-fried Dried Prawns
For Sauce B
  • 10g Assam Paste
  • 100ml Water
  • 25ml Lime Juice
  • 20g Sugar
Chilli Paste (For cooking)
  • 100g Blended Shallots
  • 30g Blended Garlic
  • 20g Roasted Belacan
  • 75ml Oil
  • 30g Sugar
  • 2tsp Chicken powder
  • 30g Tau Cheo
Instructions
  1. Soak the bee hoon (rice vermicelli) in water for 30 minutes. Drain, loosen, and set aside.
  2. Prepare the Chilli Paste.
  3. Heat up 75ml oil in a pan.
  4. Add the blended shallots, garlic, and belacan. Stir-fry until fragrant.
  5. Add 30g sugar, 2 tsp chicken powder, and 30g tau cheo (fermented soybean paste).
  6. Stir-fry until the mixture is well cooked and fragrant. Set aside.
Cooking the Mee Siam
  1. Heat 2 tbsp oil in an Instant Dutch Oven or a large wok.
  2. Add Sauce A ingredients (tau cheo, chilli paste, pan-fried dry prawns) along with the diced tau pok. Stir-fry until well mixed.
  3. Add Sauce B (prawn stock, assam paste, water, lime juice, and sugar). Bring to a boil.
  4. Add the bee hoon to the sauce mixture and stir well with chopsticks until everything is evenly mixed.
  5. Stir in the bean sprouts and cook over high heat until fully incorporated and cooked through.
Serving
  1. Transfer the fried bee hoon to a large serving plate.
  2. Garnish with sliced hard-boiled eggs, cooked prawns, diced ku chai, chopped chilli, and small limes.
  3. Serve immediately.