Singapore Mee Siam

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Blend dried shrimp, chiles, shallots, and garlic into a fine paste.

Ingredients quick view

12 ounces rice vermicelli, soaked and drained

1/3 cup dried shrimp, soaked

6 dried chiles, soaked

6 shallots

3 garlic cloves

2 tablespoons taucheo (fermented soybean paste)

3 tablespoons oil

4 cups water or light stock

1/3 cup tamarind water

1/4 cup ground roasted peanuts

1 tablespoon palm sugar

2 fried tofu cakes, sliced

4 hard-boiled eggs, halved

Bean sprouts, garlic chives, lime, and sambal, to serve

Balance the gravy so tamarind sourness leads but does not overwhelm the fermented soybean and shrimp flavors.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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