Indian Style Mee Siam with Fresh Prawns
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Indian Style Mee Siam with Fresh Prawns

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Recipe info icon


40 min
Recipe info icon


35 min
Red Cargo Rice Vermicelli1 package
prawns200 g
sambal tumis100 g
Chinese chives (koo chye)1
red onions200 g
assam100 g
garlic20 g
Coconut Cream200 ml
candlenuts20 g
dried shrimp20 g
salted bean paste150 g
sugar175 g
roasted peanuts100 g
vegetable oil12 cup
How to cook
Prepare topping
  • Cook whole fresh prawns in a pot of boiling water for 10 minutes. Drain, peel, slice in half and set aside for topping.
  • Boil the eggs, peel then cut them into half.
Prepare vermicelli
  • Soak the red rice vermicelli in a bowl of hot water for 8-10 minutes. Drain well.
  • Fry the red rice vermicelli with a tablespoon each of oil and sambal tumis. Set aside.
Prepare paste
  • Blend onions, garlic, dried shrimps and candlenuts into a paste.
Start cooking
  • Add oil to the pot and saute the blended ingredients till fragrant for 10 minutes.
  • Add sambal tumis, salted bean paste and fry for 3 minutes.
  • Add ground peanuts, 1.5 liters of water and assam (dissolve in 500ml water, removed seeds) and simmer for 20 minutes.
  • Add sugar and coconut cream once the gravy is done simmering. Bring to a boil and simmer for 5 minutes
Assemble & serve
  • In a bowl, place a serving of rice vermicelli, then add some gravy over the vermicelli.
  • Garnish with a hard-boiled egg, chopped chives and half of a lime.
  • Before eating, squeeze the lime all over the mee siam.
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