There are two variations of Mee Siam (Spicy Rice Vermicelli), the dry version and the wet version. The dry version is more popular in Malaysia whereas the wet version is a more common sight in Singapore. For those who prefer the wet version, I have shared a recipe some time last year which you can try out – Mee Siam (Nyonya Spicy Rice Vermicelli).
This spicy noodle is fried with a homemade rempah and prawn broth, prawns, bean sprouts, chives and fried firm tofu. All these yumminess is topped with shredded omelette and served with a piece of small lime to give an extra tangy taste to the dish. If you like it extra hot, a dollop of sambal on the side will make a perfect plate of fried mee siam!!!
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Serves 6 to 8 persons
2 firm tofu/bean curd
Beansprouts (Quantity according to your taste)
Chives, cut into 1″ sections (Quantity according to your taste)
3 tablespoons tamarind juice /paste
Sugar (for taste)
Salt (for taste)
9 dried chilies
5 red chilies
3 tablespoons dried shrimps, soak in water for 5 minutes
20 cloves shallots
7 cloves garlic
23g toast in oven or over the stove for a few minutes
3 tablespoons soy bean paste/taucheong
4 to 5 small limes
Sambal Chilli (If using)
- Soak the vermicelli in water till soft. Drain and set aside.
- Boil some water in the pot and add in the prawns and boil till the prawns is just cooked (up until it turns red).
- De-shell the prawns and set aside.
- Add the prawn shells back into the pot of water and continue to simmer for another 1 hour.
- Cut the tofu/bean curd into small pieces. Shallow fry in hot oil over medium-low heat till golden brown. Set aside.
- Cut the chives into 1-inch sections and set aside.
- Mix the assam with one cup or more of water.
- Soaked it for 10 minutes and then discard the seeds. Set aside.
- Fry the eggs into thin omelettes. Cut into thin shreds and set aside.
Preparation for the Rempah / Spice Paste:
- Soak the dried chilies in hot water, squeeze out the water and remove seeds. (If you like it spicy keep the seeds.) Cut into small pieces.
- Halve the red chilies and remove seeds. Cut into small pieces.
- Pound both the chilies in a mortar and pestle. Set aside.
- Blend the dried prawns, shallots, and garlic separately. Then set aside.
- Chop the toasted belacan and set aside.
Frying the Mee Siam:
- Heat up 4 tablespoons of oil in a wok over medium-low heat.
- Add in the shallots and garlic, then fry for 1 minute.
- Then add in the chilli and fry for 1 minute.
- Add in the dried shrimp, fry for 1 minute.
- Add in belacan and mix well.
- Add in the soy bean paste/taucheong and combine well.
- Fry till the mixture is fragrant for about 20 minutes (+/-).
- As the paste is drying up, add in some sugar and salt (adjust according to taste).
- Once the rempah is done, add in assam juice and 3 cups of prawn stock. Bring to a boil.
- Next add in the rice vermicelli and toss well using a pair of tongs and spatula.
- When the rice vermicelli has almost soaked up the liquid in the wok, add in the bean sprouts and chives. Combine well.
- Add in prawns and fried tofu. Toss well.
- Garnish with shredded omelette. Serve with small limes and sambal chilli (if you are using) at the side.
This recipe is adapted from “Traditional Nyonya Cuisine” by Luck Koh