Malaysian Mee Siam Recipe
View original ↗
Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (3)

Malaysian Mee Siam Recipe

NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 45%
CARBS 72G53% OF CAL
8G FIBER53G OTHER10G TOTAL SUGAR
FAT 19G31% OF CAL
2G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hot and spicy Malaysian noodle dish with vermicelli, plump shrimp, and a complex paste of garlic, chilies, and tamarind. Ready in 30 minutes with bold flavors.

mainshellfishdairy free
View the full recipe on Kitchen Sanctuary →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 4 nests dried rice vermicelli ((about 240g/8.5oz))
  • 3 tbsp neutral oil ((I like to use avocado oil))
  • 2 onions (peeled and sliced)
  • 5 red chillies
  • 1 tsp minced ginger
  • 4 cloves garlic (peeled and minced)
  • 1/2 tsp shrimp paste
  • 2 tsp yellow bean paste ((see swaps in the notes section if you can't find this))
  • 1/2 tsp tamarind paste
  • 1 tsp fish sauce
  • 1/2 tsp sugar
  • 2 eggs (lightly whisked)
  • 1/2 tbsp light soy sauce
  • 20 king prawns (shrimp) (these can be ready-cooked or uncooked prawns. They need to have been deveined and have no heads or tails.)
  • 70 g (1/2 cup) tiny brown shrimp
  • 300 g (2 cups) beansprouts
  • 1 tbsp dark soy sauce
  • spring onions/scallions (chopped)
  • fresh chillies (thinly sliced)
  • lime wedges
PREP
10M
SODIUM
602MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.