Mee Siam

Mee Siam is a familiar local dish that many of us grew up eating. This recipe brings across the flavours of our locally farmed fresh ingredients of fresh prawns, crunchy bean sprouts and hard boiled eggs, which goes perfectly with the tangy gravy and calamansi on the side.

If you are looking for fresh ingredients for your next meals, get yours from local farms. You can identify them by the “SG Fresh Produce” logo at supermarkets and online. Here’s to supporting our local farmers!

For more info on local produce, visit

No Reviews


Adjust Servings
250g rice vermicelli
1cup water
500g locally farmed prawns (shell and heads set aside)
100g locally farmed bean sprouts
1deep-fried Tau Kwa (cut into small cubes)
2Tau Pok (cut into small cubes)
4stalks chives (cut into 3cm long)
4hard boiled locally farmed eggs
8 calamansi
Rempah (spice paste):
¼cup oil
100g shallots
8cloves garlic
1stalk lemongrass (just the white portion)
15g belacan (toasted)
80g dry shrimps (soaked in water)
100g dried chilli paste
100g fresh chilli paste
2tbsp oil
Prawn heads and shells
2litres ikan bilis stock
2tbsp Tau Cheo
¼cup assam paste (1 tbsp assam pulp to 80ml water)
2tbsp sugar (adjust to taste)



Blend rempah ingredients into a smooth paste in a food processor.
Mark as complete

Fry the rempah paste in a pan until fragrant and the colour starts to darken. Set aside.
Mark as complete

In a stock pot, add oil and stir fry prawns heads and shells until fragrant. Add ⅔ of the rempah followed by 2 litres of ikan bilis stock.
Mark as complete

Add Tau Cheo and assam paste and season with sugar to taste. Bring to boil and let it simmer for 20 minutes.
Mark as complete

Blanch rice vermicelli for 1-2 minutes. Drain and set aside.
Mark as complete

Remove prawn shells from stock and blanch prawns in stock for 2-3 minutes until cooked. Drain and set aside.
Mark as complete

In a pan, add the remaining rempah with 1 cup of water and mix well. Next, add in soaked rice vermicelli and stir fry until it's well coated with the rempah.
Mark as complete

Add rempah spiced rice vermicelli in a bowl along with some blanched bean sprouts.
Mark as complete

Scoop one to two cups of Mee Siam stock.
Mark as complete

Add toppings of deep-fried Tau Kwa and Tau Pok cubes, followed by blanch prawns and boiled egg.
Mark as complete

Serve with chopped chives and calamansi on the side.
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!