Mee Siam (Singaporean Tangy Tamarind Shrimp Rice Vermicelli)

Name: Mee Siam (Singaporean Tangy Tamarind Shrimp Rice Vermicelli)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: rice vermicelli 180 g; shrimp 150 g; bean sprouts 120 g; onion 0.5 ea; tamarind paste 1.5 tbsp; sugar 1 tbsp; fish sauce 1.5 tbsp; cooking oil 1.5 tbsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Tamarind leads the flavor, sour and fruity, with fish sauce and sugar rounding it into a sweet-salty tang.

Despite a name that points to Siam, the dish belongs to Singapore and Malaysia rather than Thailand. Thin rice vermicelli is soaked, then stir-fried hard and fast so the sauce soaks in without the noodles breaking down. The shrimp are only seared at first and finish cooking alongside the noodles and bean sprouts, which go out with some crunch still in them.

Ingredients

servings

IngredientAmount

onion½ ea

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Instructions

6 steps

1

Soak 180g rice vermicelli in lukewarm water for 15 minutes, then drain thoroughly.

Over-soaking causes the noodles to break during stir-frying.
2

Combine 1.5 tbsp tamarind paste, 1 tbsp sugar, and 1.5 tbsp fish sauce in a small bowl to make the sauce.
3

Heat 1.5 tbsp oil in a pan and saute half a finely chopped onion for 2 minutes until fragrant.
4

Add 150g shrimp and stir-fry over high heat for 1 to 2 minutes until the exterior turns pink.

They do not need to be fully cooked at this stage.
5

Add the soaked noodles and prepared sauce.

Stir-fry over high heat for 1 to 2 minutes until the sauce coats every strand of noodle evenly.
6

Add 120g bean sprouts and stir-fry for 1 more minute, until the shrimp are opaque through the center.

Serve immediately while the sprouts retain some crunch.