Dry Mee Siam Special

Dry Mee Siam Special

Ingredients (serves 5)
1 kg thick beehoon
500 g beansprouts
200 g small prawns
2 large pieces firm beancurd - diced
6 dsp unsaturated oil

Rempah
20 dried chillies
3 shallots
2 cloves garlic
2 rounded dsp belachan (shrimp paste)
3/4 cup dried prawns - unsoaked

Seasoning
6 dsp bean paste - mashed
3 tsp sugar
5 dsp assam paste
1/2 cup water

Garnishing
20 stalks chives - sliced
2 egg omelettes


Method

Grind ingredients for rempah into a fine paste.
Heat oil and fry beancurd until golden brown. Remove from pan and drain off excess oil on paper towels.
Fry rempah until fragrant. Add seasoning and mix well.
Stir in prawns, beansprouts, beehoon and beancurd and mix thoroughly. Garnish and serve.

Useful tips:

To limit the use of oil, brush beancurd with oil and brown in a non-stick pan or under a grill.
Lettuce leaves can be added for more vitamin C and fibre.