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Seafood Mee Siam 海鲜米暹


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Erm… not exactly sure if this is the kind of taste that you would liked though coz I am not a hardcore Mee Siam fan, hence can’t really differentiate a good one from not. But what I personally feel from this Mee Siam is perhaps an in between of the Nonya and Malay style ? The Nonya style generally tends to be more sourish while the Malay style is more spicy. So perhaps mine is a cross breed of the two ?? Hehehe !

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Well, Mom said mine isn’t sourish enough though !! But she’s one who loves anything deep sourish while I am on the extreme contrary. For me, the spice level can be stronger so that can be aided with more chilli paste thereafter, hence no issues for me though.

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And did you notice mine Mee Siam has fresh prawns alongside ?? Hahaha !! So it’s premium Seafood Mee Siam ok !! Something not commonly found from the hawker fare. Well, I always like to enjoy food with alot of “料” or ingredients, but the standard Mee Siam always comes with a hard boiled egg and perhaps some tau pok only. So adding fresh prawns that I’ve ordered from PurelyFresh helped to spice it up a little and making it more flavorful and enjoyable.

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Try it and let me know whether this Seafood Mee Siam is for you then !! :)

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Seafood Mee Siam 海鲜米暹
Prep time
Cook time
Total time
Serves: 4
  • 1 small turnip, cut into chunks
  • 2 carrots, cut into chunks
  • 1 radish, cut into chunks
  • 40g ikan bilis (drain once over running water)
  • 40g rock sugar cubes
  • 200g tamarind paste (add 200g water to the tamarind paste and stir till the mixture is thick and drain away the seeds)
  • 4 pcs of tamarind peel
  • 2 pcs whole garlic
  • 2.2L water
  • 150g rice vermicelli (soak in water till soft)
  • 150g bean sprouts
  • 4 eggs
  • 1 pack of tau pok
  • 500g prawns (de-shelled, retaining the tails and keep the shells of the rest)
  • 10 stalks of spring onion, sectioned
  • 4 pcs small lime
For the Chilli Paste:
  • 120g shallots
  • 20g garlic
  • 1 stalk lemongrass
  • 60g soy bean paste
  • 120g dried chilli paste
  • 1 tsp turmeric powder
  • 10g belachan powder (toasted in an oven at 150 degrees for approx. 10 mins)
  • 50ml cooking oil
For the Seasoning:
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tsp chicken powder
  • 1 tsp garlic powder
  1. Add the turnip, carrots and radish to a pot of water on medium heat.
  2. Saute the whole garlics, shells of the prawns and ikan bilis till the prawns' shells turn all reddish in color.
  3. Add the garlics, prawns shells and ikan bilis from the previous step to the broth in Step 1.
  4. Add in the tamarind water and rock sugar cubes to the broth and allow it to boil. Lower the heat thereafter and allow it to simmer further for an hour.
  5. In the meantime, add all the ingredients for the chilli paste except for the belachan powder and cooking oil in a food processor and blend till the mixture is fine. If the mixture gets too dry to blend, add 1 tbsp of oil from the 50ml of cooking oil.
  6. Heat up a pan with the remaining cooking oil in deep frying pan and add the blended chilli paste from the previous step.
  7. Stir and cook till the oil separates. Off the flame and set the chilli paste aside.
  8. When the broth is ready, drain away all the ingredients in it and add ½ to ¾ of the cooked chilli paste from the previous step to the broth, depending on how spicy you want it to be. Allow it to continue to simmer on low heat for another 40 minutes.
  9. Cook the hard boiled eggs. Blanch the prawns, bean sprouts and rice vermicelli in boiling water till cooked and soft. Drain and set aside. Air fried the tau pok at 160 degrees for approx. 5 minutes or till slight crispy.
  10. When the broth is ready, add the seasoning. Taste and adjust if necessary.
  11. Add the rice vermicelli to a bowl and topped with the sliced hard boiled eggs, beansprouts, prawns and tau pok. Add in the mee siam gravy soup and serve with more chilli paste, limes and spring onions as desired.



  1. Avatar

    Thanks for sharing!I would like to try it soon!
    Also!!! I would like to know where did you buy your pot and fry pan!!! So pretty!!!

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