Mee Siam

Instructions

1. Prepare the spice paste
   In a food processor, blend the soaked dried shrimp, shallots, garlic, chili paste, and toasted belacan until it forms a smooth paste. This is the aromatic base for your Mee Siam gravy.
2. Cook the spice base
   Heat 3 tablespoons of oil in a large wok over medium heat. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil begins to separate from the paste. This indicates that the spices are properly cooked.
3. Prepare the gravy
   Add the tamarind juice, chicken stock, sugar, and fish sauce to the wok. Stir well and bring to a gentle simmer. Allow the gravy to simmer for about 10 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
4. Cook the prawns
   Add the prawns to the simmering gravy and cook for 2-3 minutes until they turn pink and are just cooked through. Remove the prawns and set aside to prevent overcooking.
5. Assemble the noodles
   Place a portion of the soaked and drained rice vermicelli in individual serving bowls. Pour the hot gravy over the noodles, making sure they're well covered. The noodles will absorb some of the flavorful broth.
6. Add toppings
   Top each bowl with cooked prawns, fried tofu cubes, sliced omelet, bean sprouts, and herbs. These toppings add texture, protein, and freshness to the dish.
7. Serve and garnish
   Garnish with additional fresh coriander leaves and chives. Serve immediately with lime wedges on the side for diners to squeeze over their noodles, adding a bright citrus note that balances the spicy and tangy flavors.