Entree: Singapore – Malay Singapore – Mee Siam (Spicy tangy rice vermicelli in a tamarind and shrimp-based gravy typical of Malay Singapore cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 30 min

Ingredients

- 8 oz (225 g) rice vermicelli noodles
- 12 medium shrimp, peeled and deveined, approx. 12 oz (340 g)
- 8 oz (225 g) firm tofu or tofu puffs, halved if large
- 2 large eggs, hard-boiled and halved, approx. 100 g total
- 3 tbsp (45 ml) vegetable oil
- 3 shallots, thinly sliced (about 3 oz / 85 g)
- 3 cloves garlic, minced (about 12 g)
- 2 tbsp (30 g) dried shrimp, rinsed and soaked 10 minutes (optional)
- 2 tbsp (30 ml) sambal oelek or chili paste, adjust to taste
- 3 tbsp (45 ml) tamarind paste dissolved in 1/2 cup (120 ml) warm water
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 g) light brown sugar or palm sugar
- 2 cups (480 ml) water or light stock
- 1 cup (100 g) bean sprouts, rinsed
- 1/2 cup (15 g) Chinese chives or scallions, chopped
- 2 limes, cut into wedges
- 1/4 cup (30 g) fried shallots for garnish
- 2 tbsp (30 g) toasted ground peanuts (optional)

Instructions

1. Soak or cook the rice vermicelli according to package instructions until just tender, drain, toss with a splash of oil, and set aside.
2. In a wok or large skillet heat the vegetable oil over medium heat. Fry the sliced shallots until golden and crisp; remove half for garnish. Add the garlic and soaked dried shrimp (if using) and stir-fry 1 minute.
3. Add the sambal and stir for 30 seconds, then pour in the tamarind water, fish sauce, sugar, and 2 cups (480 ml) water or stock. Bring to a simmer and cook 5 minutes to let flavors meld.
4. Add the tofu puffs and simmer 3–4 minutes to absorb flavor. Add the shrimp and cook until pink and opaque, 2–3 minutes. Taste and adjust seasoning with more tamarind, fish sauce, or sugar for balance.
5. To serve, place a portion of noodles in each bowl, ladle the hot tamarind-shrimp gravy with shrimp and tofu over the noodles, and top with bean sprouts, halved hard-boiled eggs, chopped chives, fried shallots, and toasted peanuts if using. Serve with lime wedges for squeezing.