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
- 10 prawns about 250g
- 1 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
Prepare the ingredients
- Peel and slice 1 small onion. Peel and mince 3 cloves of garlic.1 small onion, 3 cloves garlic
- Wash 3-4 bunches of bok choy. Trim off the bottom of the stem and cut into halves.2-3 bunches bok choy
- Slice 100g of fish cake thinly.2 fish cakes
- Wash the prawns. Remove the head and shell, and keep for other uses. Optional to leave the tail intact. Then remove the veins.10 prawns
- Remove the head and innards from the body 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).1 squid
- 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 10 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.15 dried red chillies
- Combine 1/2 cup water with 2 tbsp of tamarind pulp. Squeeze the tamarind pulp in the water. Then sieve out the pulp and seeds.2 tbsp tamarind pulp (assam)
- Add the hydrated dried red chillies, 1/2 cup of tamarind juice, 2 tbsp vegetable oil into a blender and process until well-blended.1/2 cup water, 2 tbsp cooking oil
Cook the dry mee siam
- In a pan over low heat, warm 2 tbsp vegetable oil. Add in the chilli paste and sauté constantly until the oil separates. The paste will become drier and darker in colour.2 tbsp cooking oil
- 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 300g bee hoon. Mix 2 tbsp fish sauce, 1 tbsp oyster sauce and 1 tbsp water and add it in. Stir fry to mix well.300 g bee hoon (rice vermicelli), 1 tbsp oyster sauce, 2 tbsp fish sauce, 1 tbsp water
- Add the cut bok choy and stir fry until the vegetables wilt.Season with salt or add more chilli, according to your taste preference.Salt
- Squeeze some lime juice over the noodles and serve immediately with cut chillies (if desired).