Mee Siam

Bee Hoon Ingredients:
500g rice vermicelli
2 tbsp sambal paste
300g prawns, shelled
2 tbsp dried prawns, soaked and minced
10 stalks chives, cut into 4cm lengths
1 tbsp light soy sauce

Gravy :
10 dried red chillies, finely ground
10 shallots, finely ground
2 tbsp taucheo (preserved soybeans), minced
3 tbsp tamarind paste, mixed with 60ml water + 200ml coconut milk
2 tbsp fish sauce
3 tbsp sugar or to taste
1/2 cup peanut oil

Garnishing :
2 eggs, hard-boiled and sliced into rings
crispy fried shallots
2 firm soybean cakes, fried and cut into strips
5 small limes, halved
fried sambal paste
200g beansprouts blanch

Method:
1) Soak rice vermicelli in water for 8-10 minutes or until soft. Drain and set aside

2) Heat 2 tbsps oil in a saucepan and fry ground chillies, shallots and presered soybean until fragrant. Add tamarind juice, water and coconut milk. Season with fish sauce and sugar and bring the gravy to a boil.

3) Heat wok with remaining oil and stir-fry the chilli paste and dried prawns until fragrant. Add fresh prawns and fry until they turn pink.

4) Add rice vermicelli and stir-fry for 3 minutes. Toss in the beansprouts and fry briskly for 1-2 minutes. Add light soy sauce, and sprinkle a little water. Mix in chives and continue to fry for another minutes. Dish out

5) Put fried vermicelli into individual plates. Ladle some gravy over the vermicelli and top with various garnishes.