Dry Mee Siam

Ingredients:
3 tbsps oil
16 cloves garlic, minced
300g prawns, shelled, deveined, seasoned with salt and pepper
3 tbsps tau cheo, or salted soy bean paste
3 tbsps tom yam paste
400g beehoon soaked in water for ½ hour

Seasoning
30ml chicken stock
1 tsp dark soy sauce
1 tsp sesame oil
3 tsp sugar

Garnishing
2 pieces tau kwa, fried and sliced
50g spring onions, chopped
2 red chilies, seeded and cut into strips


Method
1. Heat oil and stir-fry garlic until fragrant. Add prawns and continue to stir-fry till cooked. Dish out and set aside.
2. Using the same oil and plan, stir-fry tau cheo and tom yam paste till fragrant, about 3 mins.
3. Add Beehoon and seasoning. Mix well and stir-fry for another 5 mins unti beehoon is cooked.
4. Garnish with fried tau kwa, spring onions and chilies. Serve at once.