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 www.sfa.gov.sg/fromsgtosg

Ingredients

Adjust Servings

US / Metric

0.00

rice vermicelli

0.00

rice vermicelli

0.00

cup

water

0.00

cup

water

0.00

locally farmed prawns (shell and heads set aside)

0.00

locally farmed prawns (shell and heads set aside)

0.00

locally farmed bean sprouts

0.00

locally farmed bean sprouts

0.00

deep-fried Tau Kwa (cut into small cubes)

0.00

deep-fried Tau Kwa (cut into small cubes)

0.00

Tau Pok (cut into small cubes)

0.00

Tau Pok (cut into small cubes)

0.00

stalks

chives (cut into 3cm long)

0.00

stalks

chives (cut into 3cm long)

0.00

hard boiled locally farmed eggs

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hard boiled locally farmed eggs

0.00

calamansi

0.00

calamansi

Rempah (spice paste):

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cup

oil

0.00

cup

oil

0.00

shallots

0.00

shallots

0.00

cloves

garlic

0.00

cloves

garlic

0.00

stalk

lemongrass (just the white portion)

0.00

stalk

lemongrass (just the white portion)

0.00

belacan (toasted)

0.00

belacan (toasted)

0.00

dry shrimps (soaked in water)

0.00

dry shrimps (soaked in water)

0.00

dried chilli paste

0.00

dried chilli paste

0.00

fresh chilli paste

0.00

fresh chilli paste

Stock

0.00

tbsp

oil

0.00

tbsp

oil

Prawn heads and shells

0.00

litres

ikan bilis stock

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litres

ikan bilis stock

0.00

tbsp

Tau Cheo

0.00

tbsp

Tau Cheo

0.00

cup

assam paste (1 tbsp assam pulp to 80ml water)

0.00

cup

assam paste (1 tbsp assam pulp to 80ml water)

0.00

tbsp

sugar (adjust to taste)

0.00

tbsp

sugar (adjust to taste)

Steps

1

Blend rempah ingredients into a smooth paste in a food processor.

Mark as completed

2

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

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3

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.

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4

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

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5

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

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6

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

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7

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 completed