Mee Siam

 Ingredients :

• 150g grated coconut
• 560ml warm water (A)
• 50g dried tamarind paste (assam)
• 50ml warm water (B)
• 80g soy bean paste (pounded)
• 1 onion (cut into strips)
• 50g dried chillies (ground finely)
• 100g shallots (ground finely)
• 10g shrimp paste (ground finely)
• 40g dried shrimp (ground finely)
• 300g rice-vermicelli (soaked, drained)
• 200g bean sprouts
• sugar to taste

 Garnishing :

•  2 hard-boiled eggs (shelled, sliced)
• 4 bean curd puffs (cubed)
• 5g chives (chopped finely)
• a few fresh limes (halved)

 Method :

• Combined grated coconut with warm water (A). Squeeze out coconut milk and set aside. Combine dried tamarind paste with warm water (B) to obtain juice.
• Gravy : Place coconut milk, soy bean paste, onion and 3/4 of the ground dried chillies, shallots, shrimp paste and dried prawns in pot. Simmer for 30 minutes.
• Add tamarind juice and sugar to obtain a sweet and sour taste. Set aside.
• Heat 6 tablespoons oil in wok till hot. Stir-fry remaining ground ingredients till fragrant. Add rice vermicelli, bean sprouts and enough water to cook rice vermicelli. Place some rice vermicelli in serving dish and pour in gravy.
• Garnish with sliced eggs, bean curd puffs and chives. Drizzle with a little lime juice.