Dry mee Siam (干炒米暹), or stir fry spicy rice vermicelli, or mee siam goreng, is a typical Malay cuisine in Singapore and Malaysia. It’s a deviation from mee siam, a delicious rice vermicelli dish in a sweet, sour, hot and spicy gravy. In this seafood dry mee siam recipe, I used a similar recipe and the same chilli paste as my mee goreng recipe.
The main ingredients for mee siam goreng is bee hoon (rice vermicelli or rice noodles), and dried chilli paste. Additional ingredients include vegetables such as bok choy, chives or bean sprouts, fish cake, prawns or other seafood, tau pok (fried bean curd) and egg omelette. As the base flavour is spicy (from dried chillies) and tangy (from tamarind pulp), squeezing some fresh lime juice befre serving will enhance the dish a lot.
Tips on cooking Seafood Dry Mee Siam
- Soak the bee hoon in room temperature water for about 15-20 minutes until softened, before cooking. Do not soak too long, otherwise the bee hoon will become too soft and break easily.
- In this dry mee siam recipe, I used about 15 dried chillies. The amount of chillies can be reduced if you prefer it less spicy. The chilli paste can be made in advance and chilled covered in the fridge for up to a week. The same chilli paste can also be used to make mee goreng.
- Do not stir fry the bee hoon for too long, otherwise the bee hoon will break.
- I have used the oyster sauce and fish sauce as the seasoning. Feel free to add salt and white pepper according to your taste preference.
- Add the vegetables towards the end of the cooking, once the vegetables wilt, the dish is ready.
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Watch how to make Mee Siam Goreng on YouTube
Seafood Dry Mee Siam Goreng | Stir Fried Spicy Rice Vermicelli 海鲜干炒米暹
This seafood dry mee siam requires no complicated steps. It is easy and quick to cook and sure to make an impression at the dining table.
Print Pin RateServings: 4 persons
Calories: 694kcal
Detailed Step-by-Step Video
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
Seasoning sauce:
- 1 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp water
Chilli paste:
- 15 dried red chillies
- 2 tbsp tamarind pulp (assam)
- 2 tbsp cooking oil
- ½ cup water
Instructions
Prepare the ingredients
- Peel and slice 1 small onion. Peel and mince 3 cloves garlic.
- Wash 2-3 bunches bok choy. Trim off the bottom of the stem and cut into halves.
- Slice 2 fish cakes thinly.
- 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.
- 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).
- 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.
Make the chilli paste
- 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.
- 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.
- Add the hydrated dried red chillies, 1/2 cup of tamarind juice, 2 tbsp cooking oil into a blender and process until well-blended.
Cook the dry mee siam
- 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.
- Add in the onion slices and minced garlic. Sauté until aromatic and the onions are caramelised.
- Add the fish cake, prawns and squid. Sauté until the prawns turn orange.
- 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.
- Add the cut bok choy and stir fry until the vegetables wilt.Season with Salt or add more chilli, according to your taste preference.
- Squeeze some lime juice over the noodles and serve immediately with cut chillies (if desired).
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