Easiest way to cook this local favourite dish

Seafood Dry Mee Siam Goreng | Stir Fried Spicy Rice Vermicelli 海鲜干炒米暹

This seafood dry mee siam requires no complicated steps. It is easy and quick to cook and sure to make an impression at the dining table.

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Ingredients:

▢ 10 prawns about 250g

▢ 1 squid about 150g

▢ 2 fish cakes about 100g

▢ 300 g bee hoon (rice vermicelli)

▢ 2-3 bunches bok choy or any leafy vegetables

▢ 1 small onion

▢ 3 cloves garlic

▢ Salt optional, season to taste

▢ 2 tbsp cooking oil

Seasoning sauce:

▢ 1 tbsp oyster sauce

▢ 2 tbsp fish sauce

▢ 1 tbsp water

Chilli paste:

▢ 15 dried red chillies

▢ 2 tbsp tamarind pulp (assam)

▢ 2 tbsp cooking oil

▢ ½ cup water

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Instructions:

✔️Peel and slice 1 small onion. Peel and mince 3 cloves of garlic.

Wash 3-4 bunches of bok choy. Trim off the bottom of the stem and cut into halves.

Slice 100g of fish cake thinly.

✔️Wash the prawns. Remove the head and shell, and keep for other uses. Optional to leave the tail intact. Then remove the veins.

✔️Remove the head and innards from the body by firmly pulling apart with a slight twisting motion.

Remove the tail tube and the cartilage, which looks like a thin clear piece of glass, from the body.

Wash the inside of the body tube, using your finger to pull out any residual innards.

Peel off the spotty dark skin (optional).

✔️Trim off the tentacles by cutting off from just above the eyes. Remove the beak from the squid tentacles (a soft bony piece). The tentacles and body tube are edible, but the head above the tentacles and the innards are not.

Slice the squid into 1cm thickness.

✔️Soak 10 dried red chillies for 30 minutes in hot water until softened.

Note: add more chillies if you prefer it more spicy. If you can't take the heat, you can reduce the amount of chillies, or remove the seeds in the chillies.

✔️Combine 1/2 cup water with 2 tbsp of tamarind pulp. Squeeze the tamarind pulp in the water. Then sieve out the pulp and seeds.

✔️Add the hydrated dried red chillies, tamarind juice, vegetable oil into a blender and process until well-blended.

✔️In a pan over low heat, warm 2 tbsp vegetable oil. Add in the chilli paste and sauté constantly until the oil separates. The paste will become drier and darker in colour.

✔️Add in the onion slices and minced garlic. Sauté until aromatic and the onions are caramelised. Add the fish cake, prawns and squid. Sauté until the prawns turn orange.

✔️Add bee hoon.Mix fish sauce, oyster sauce and water and add it in.

✔️Stir fry to mix well. Add the cut bok choy and stir fry until the vegetables wilt.

Season with salt or add more chilli, according to your taste preference.

✔️Squeeze some lime juice over the noodles and serve immediately with cut chillies (if desired).

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