Mee Siam is a spicy vermicelli dish from Singapore, seen in both dry and gravy versions. My grandmother spent several years in Singapore and she picked up a few tips and tricks from the locals. Mee Siam is one of her dishes that is extremely popular in our household!
This is the dry version, generally served garnished with a boiled egg. I have used egg within the recipe and hence omitted the garnish.
- Boil 3 cups water with salt to taste. Add vermicelli and cook for 4 minutes. Drain the vermicelli and rinse immediately in cold water. Drain again.
- Heat oil in a large kadai, add onions and fry till light brown.
- Add ginger garlic paste, stir fry till raw smell disappears and add tomatoes. Cover and cook till tomatoes are mushy. Break any leftover chunks with the back of a spoon.
- Add green chillies, prawns, chopped carrots, peas, turmeric and salt to taste. Cover and cook without adding water, till prawns and veggies are done.
- Add a beaten egg and stir well till egg is scrambled and cooked along with the rest of the masala.
- Add the drained vermicelli, coriander leaves and lime juice and stir well till completely mixed together. Switch off, cover and let it rest for about 10 minutes before serving.