Name: Singapore Tangy Tamarind Rice Vermicelli with Prawns
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 8 dried red chilies, seeded and soaked in hot water for 15 minutes; 5 shallots, peeled; 4 garlic cloves; 1 inch fresh turmeric, sliced (or 1 tsp ground turmeric); 1 tsp toasted shrimp paste (belacan); 3 tbsp water; 300 g thin rice vermicelli (bee hoon); 100 g bean sprouts, tailed; 2 stalks garlic chives, cut into 2-inch lengths; 1 lime, cut into wedges; 2 tbsp sambal belacan, for serving; 2 tbsp vegetable oil; 3 tbsp tamarind pulp mixed with 200 ml warm water, strained; 1 tbsp palm sugar, finely chopped; 500 ml water or light seafood stock; 200 g medium prawns, peeled and deveined; 200 g firm tofu (tau kwa), cut into 2 cm cubes; 2 eggs, lightly beaten; 1 tsp salt, or to taste

Be the first to rate

(No Ratings Yet)

A beloved hawker classic from Singapore, this rice vermicelli dish is served in a hot, tangy tamarind-spice gravy with prawns, tofu, and crisp bean sprouts. The balance of spicy, sour, and sweet makes it an irresistible street-food experience ready in under an hour.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
14 gFat
3 gSaturated Fat
65 gCarbs
4 gFiber
6 gSugar
22 gProtein
720 mgSodium
480 mgPotassium
180 mgCalcium
4 mgIron
18 mgVitamin C
95 mcgVitamin A

Ingredients

For the spice paste

8 dried red chilies, seeded and soaked in hot water for 15 minutes
5 shallots, peeled
4 garlic cloves
1 inch fresh turmeric, sliced (or 1 tsp ground turmeric)
1 tsp toasted shrimp paste (belacan)
3 tbsp water

For the noodles and garnish

300 g thin rice vermicelli (bee hoon)
100 g bean sprouts, tailed
2 stalks garlic chives, cut into 2-inch lengths
1 lime, cut into wedges
2 tbsp sambal belacan, for serving

For the gravy and protein

2 tbsp vegetable oil
3 tbsp tamarind pulp mixed with 200 ml warm water, strained
1 tbsp palm sugar, finely chopped
500 ml water or light seafood stock
200 g medium prawns, peeled and deveined
200 g firm tofu (tau kwa), cut into 2 cm cubes
2 eggs, lightly beaten
1 tsp salt, or to taste

Directions

Soak the drained chilies with the shallots, garlic, fresh turmeric, toasted shrimp paste, and 3 tbsp water in a blender; blitz until a smooth, thick paste forms.
Place the rice vermicelli in a large bowl, cover with warm water, and soak for 10 minutes until pliable but still firm; drain thoroughly and set aside.
Heat the oil in a wide wok over medium heat. Add the spice paste and fry for 6–8 minutes, stirring constantly, until deeply fragrant, darkened, and the oil begins to separate at the edges.
Pour in 500 ml water, the strained tamarind juice, and palm sugar. Bring to a gentle boil, season with salt, and simmer for 3 minutes to develop the sweet-sour-spicy balance.
Add the tofu cubes and prawns; simmer for 2–3 minutes until the prawns are pink and just cooked through. Slowly drizzle in the beaten eggs while stirring the gravy in one direction to create silky ribbons.
Divide the soaked vermicelli evenly among 4 deep serving bowls. Ladle the bubbling tamarind gravy over the noodles, making sure each bowl gets plenty of prawns and tofu.
Top each portion with a generous handful of fresh bean sprouts and snipped garlic chives. Serve piping hot with sambal belacan and a wedge of lime on the side for squeezing over the noodles.

Cook’s Notes

For a deeper seafood flavor, simmer the reserved prawn shells in the 500 ml water for 10 minutes, then strain before adding to the spice paste.
Adjust the chili quantity to your heat preference — keep the seeds in for extra punch or deseed all chilies for a milder bowl.
The noodles should be soaked, never boiled, so they hold their shape when the hot gravy is poured over them.
Mee Siam is best eaten immediately so the raw bean sprouts stay crunchy against the hot broth.
If tamarind pulp is unavailable, substitute with 3 tbsp bottled tamarind concentrate mixed with 150 ml warm water.

DinnerSpicy