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

🧂 Ingredients

• 10 fresh big prawns

  about 250g
• 1 fresh 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
• 1 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp water
• 15 dried red chillies
• 2 tbsp tamarind pulp (assam)
• 2 tbsp cooking oil
• ½ cup water

Instructions

• 1 Peel and slice 1 small onion. Peel and mince 3 cloves garlic.
• 2 Wash 2-3 bunches bok choy. Trim off the bottom of the stem and cut into halves.
• 3 Slice 2 fish cakes thinly.
• 4 Wash 10 fresh big prawns . Remove the head and shell, and keep for other uses.
  Optional to leave the tail intact. Then remove the veins.
• 5 Remove the head and innards from the body of 1 fresh squid 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).
• 6 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.
• 7 Soak 15 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.
• 8 Make tamarind juice by combining 1/2 cup water with 2 tbsp tamarind pulp
  (assam). Squeeze the tamarind pulp in the water. Then sieve out the pulp and
  seeds.
• 9 Add the hydrated dried red chillies, 1/2 cup of tamarind juice, 2 tbsp cooking
  oil into a blender and process until well-blended.
• 10 In a pan over low heat, warm 2 tbsp cooking oill. Add in the chilli paste and
  sauté constantly until the oil separates. The paste will become drier and darker
  in colour.
• 11 Add in the onion slices and minced garlic. Sauté until aromatic and the onions
  are caramelised.
• 12 Add the fish cake, prawns and squid. Sauté until the prawns turn orange.
• 13 Add 300 g bee hoon (rice vermicelli).
  
  Mix 2 tbsp fish sauce, 1 tbsp oyster sauce and 15 dried red chilliesand add it
  in.
  
  Stir fry to mix well.
• 14 Add the cut bok choy and stir fry until the vegetables wilt.
  
  Season with Salt or add more chilli, according to your taste preference.
• 15 Squeeze some lime juice over the noodles and serve immediately with cut chillies
  (if desired).

Nutrition Info