那天一大清早就想吃Mee Siam，虽然知道炒mee siam还要预先准备虾米辣椒酱料，不是想普通炒米粉那样，水和酱料倒下去炒炒一下就好，又想到煮好还要收拾还要赶去上午班，哎唷，要炒还是不要炒好呢？ 但是贪吃的心还是安耐不住了，匆匆的跑去店子买材料来炒米粉。这样一炒倒也划算， 早餐，午餐和晚餐都有着落。。呵呵。。
谢谢原作分享这个很好吃的Mee Siam。
Ingredients
10 banana prawns with tail on, washed and feelers trimmed
Vegetable oil
2 cups chicken/beef stock (I used 1.5 cup)
1/2 tbsp chicken stock powder
2 tbsp fish sauce
3-4 tbsp sugar
1-2 tbsp dried tamarind pulp, mixed with 1/4 cup hot
water until softened, then strain the pulp
1/4 tsp pepper
500g Wai Wai
brand vermicelli noodles, soaked in water for 5 minutes until softened
Blend
finely:
5 cloves garlic
3 large onions
20 dried chillies, deseeded and soaked in warm water
1/2 cup dried prawns
2 tbsp Yeo's salted soy beans
(* I only used half of the blended mixture, the rest I kept in
the freezer for next use)
200g bean sprouts
1 bunch garlic chives (about 150g / 5oz), cut into 2 inch
lengths
Garnish:
4 eggs, beaten, seasoned with salt and pepper, fried into a thin
omelette and finely shredded
2-3 limes or lemon wedges
Crispy fried shallots
Coriander leaves
Crispy fried shrimp
Method
1.Fried prawn with vegetable oil. Remove and drain on kitchen
paper. Leave the oil in the wok.
2. Heat up the same oil in the wok. Fry the blended ingredients
for 4-5 minutes. Add stock, chicken stock powder, fish sauce, sugar,
pepper and tamarind liquid. Bring to a boil and simmer for 5 minutes.
3. Add the vermicelli and mix until well combined. Toss for 2-3
minutes until the liquid has been absorbed and noodles are almost dry. Add bean
sprouts and chives and mix them into the noodles. Transfer to a serving plate
and top with garnish. Squeeze over some lime/lemon juice before serving.
Recipe adapted from : To Food with love
