Mee Siam — Tangy Tamarind Noodles with Shrimp

Ingredients

• 10 oz rice vermicelli, soaked until pliable
• 12 oz Shrimp
• 4 tbsp rempah (chili-shallot paste)
• 2 tbsp fermented soybean paste (taucheo), mashed
• 3 tbsp tamarind paste dissolved in 2 cups water
• 3 tbsp neutral oil
• 2 tbsp sugar
• 1½ cups Bean Sprouts
• 6 oz firm tofu, cubed and fried
• 2 hard-boiled eggs, halved
• 4 Chinese chives, cut into lengths
• 2 limes, in wedges
• 1 cup coconut milk

Method

1. Fry the rempah in the oil over medium heat, stirring, until the paste darkens and the oil separates out around the edges, 8 minutes. This slow fry is what stops the gravy tasting raw.
2. Scoop out half the fried rempah for the noodles. To the rest, add the taucheo, tamarind water, coconut milk, and sugar, and simmer 10 minutes into a tangy orange gravy. Cook the Shrimp in it until just done — shrimp turn pink and curl in 2 minutes.
3. Toss the drained vermicelli in a hot pan with the reserved rempah and a splash of water until evenly coated and heated through, 3 minutes.
4. Add the Bean Sprouts and chives and toss for 30 seconds so they barely wilt.
5. Pile the noodles in bowls, ladle the gravy and Shrimp over, and top with fried tofu, egg halves, and a lime wedge to squeeze at the table.