Mee Siam-Yummy!

MEE SIAM (Chinese style)
(adapted from makantime.com)


Ingredients:
600 g prawn - shelled.600g rice vermicelli (soaked in hot water for 3-5 mins)
600g bean sprouts (washed and get rid of its root if you so wished)
3 tbsp. dried prawns (finely pounded)
300g shallots )
20-30 dried chillies (finely pounded)
1 slice blachan 1 tbsp salt 1tbsp sugar (A)
1 tbsp smg + 1-1/2 bowls of water (B)

Method:
1) Heat oil in pan and add the pounded dried prawn, stir-fry and add "A". Fry till fragrant and until the oil appears. Set aside 4 to 5tbsp of this mixture for the gravy.
2) Add "B" and shelled prawn and bring it to boil.
3) Add rice-vermicelli and fry over high heat, then add in bean sprouts.
Stir-fry till rice-vermicelli is cooked - should bed dry, fluffy, andthoroughly mixed with the ingredients.

Ingredients for the gravy:
2 big onions - thickly sliced.
4-5 tbsp,preserved soya beans - finely smashed or pounded.
5-6 tbsp sugar1 egg-sized tamarind (assam)

Method:
1) squeeze Tamarind with 1 bowl of water then boil it in a saucepan.
2) Put all the remaining ingredients and bring it to boil again and then simmer for about 20 minutes.
3) Add the 4-5 tbsp mixture (see step 1 above). Boil for another five minutes to serve hot.

Ingredient for Sambal
10 tbsp chilli paste )1/2 tbsp blachan - finely pounded )
1 big onion - finely pounded )
Sugar and salt to taste
1 tbsp tamarind, squeezed with 1/2 cup of water and strained.

Method:
1) Heat the oil in a pan. Add pounded onion and fry until fragrant.
2) Add tamarind-juice, and cook for another 3-5 minutes.
3) Add sugar and salt to taste.

To serve:
1) Place rice vermicelli on serving plates
2) Garnish with wedges of hard-boiled egg, diced bean-cake, chives, limeand spring onions.
3) Add gravy and top up with sambal.