Mee Siam

[Ingredients]

• 250g beehoon

• 1 cup water

• 500g fresh prawns - shelled and deveined, reserve heads and shells

• 100g beansprouts

• 1 taukwa - cut into cubes

• 2 taupok - cut into cubes

• 4 stalks chives - cut into lengths

• 4 hardboiled eggs

• 8 calamansi

[Rempah]

• 1/4 cup cooking oil

• 100g shallots - peeled

• 8 cloves garlic - peeled

• 1 stalk lemongrass - outer layers removed, white part only

• 15g belacan - toasted

• 80g dried shrimps - soaked till soft

• 100g dried chilli paste

• 100g fresh chilli paste

[Stock]

• 2 tbsp cooking oil

• Reserved prawn heads and shells

• 2L ikan bilis stock

• 2 tbsp salted soybean paste / tau cheo

• 1/4 cup assam paste - 1 tbsp assam pulp to 80ml water

• 2 tbsp sugar

[Steps]

1. Blend rempah ingredients together in a food processor till smooth.

2. Fry rempah paste in a pan till fragrant and the colour starts to darken, set aside.

3. In a stock pot, add in oil and stir-fry prawn heads and shells till fragrant. Add in 2/3 of the rempah, followed by ikan bilis stock. Mix well.

4. Add in soybean paste, assam paste and sugar. Mix well and bring to a boil, then let simmer for 20mins.

5. Blanch beehoon for 1-2mins, drain and set aside, followed by beansprouts, set aside.

6. Remove prawn shells from stock and blanch prawns in stock for 2-3mins. Fish it our and set aside.

7. In a pan, add in remaining rempah with 1 cup of water and mix well. Add in blanched beehoon and stir-fry till it's well coated.

8. To serve, add spiced beehoon to a serving dish, then ladle stock over it. Top it off with beansprouts, taukwa, taupok, prawns, egg and chives.

Adapted from themeatmen