Dry-Fried Mee Siam with Tofu Puffs and Tamarind

What you need

• 200 g (7 oz) dried rice vermicelli
• 30 g (1 oz) dried shrimp
• 4 shallots, peeled
• 3 cloves garlic
• 6 dried red chilies, seeded
• 2 bird's-eye chilies
• 1 tsp belacan, shrimp paste
• 1 tbsp fermented soybean paste, tau cheo
• 3 tbsp neutral oil
• 2 tbsp tamarind paste
• 1 1/2 tbsp sugar
• 250 ml (1 cup) chicken stock
• 1 tsp fish sauce
• 1/4 tsp white pepper
• 4 tofu puffs, halved
• 2 eggs
• 100 g (3 1/2 oz) bean sprouts
• 50 g (2 oz) garlic chives, cut into 4 cm lengths
• 2 tbsp fried shallots, for topping
• 2 limes, cut into wedges

Method

Restated from the original video

1. 1

   Soak the vermicelli in warm water for 10 min until pliable, then drain.

2. 2

   Soak the dried shrimp and dried chilies together in hot water for 10 min, then drain.

3. 3

   Blend the shallots, garlic, soaked chilies, bird's-eye chilies, shrimp, belacan and soybean paste with 2 tbsp water into a coarse paste.

4. 4

   Heat the oil in a wok over medium heat. Fry the paste, stirring, until it darkens and the oil separates, 4-5 min.

5. 5

   Stir the tamarind, sugar, stock, fish sauce and white pepper together until the sugar dissolves, then pour into the wok.

6. 6

   Simmer for 3-4 min until slightly reduced. Taste and adjust the sugar and tamarind.

7. 7

   Add the tofu puffs and toss for 1 min.

8. 8

   Push the mixture to one side and crack the eggs into the empty space. Scramble them until fully set, about 1 min, then stir them into the sauce.

9. 9

   Add the vermicelli and toss with tongs over medium-high heat until the noodles have absorbed the sauce and are tender, 2-3 min.

10. 10

    Add the bean sprouts and chives and toss for 20 seconds.

11. 11

    Serve hot, topped with the fried shallots and with lime wedges to squeeze over.

Imported from asiaflavor.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.