Mee Siam

Method

1. Place the vermicelli into a bowl and cover with boiling water for 3 minutes until tender, drain and set aside.
2. Using a food processor, add the onion, chillies and garlic and blitz to form a paste. Add 2 tbsp vegetable oil to a wok on medium heat and add the paste. Cook for 5 minutes, stirring frequently until the paste has softened. Add ginger, sugar, tamarind and shrimp paste, continue cooking for a further 7-8 minutes until it starts to thicken, remove from wok.
3. Add 1 tbsp vegetable oil to the wok and pour in the egg with a pinch of pepper to make an omelette. Cook for 1 minute until the egg starts to colour, then turn over and cook for a further 30 seconds, remove from wok. Cut egg into long noodle pieces.
4. Pat dry the chicken skin and place into the wok on a medium heat, cook for 2-3 minutes each side until the fat has rendered and the skin is crispy. Remove from wok and allow to cool, then break skin into smaller pieces.
5. Heat 1 tbsp in the wok on high heat, add the chicken and cook until 80% cooked, then add the prawns and continue cooking until the prawns start to turn pink. Return the spice paste to the wok and stir until combined.
6. Add vermicelli, fish sauce, kecap manis and spring onions to the wok and toss until everything is evenly coated.
7. Portion the noodles between 4 bowls and top with crispy chicken skin, beanshoots and the egg pieces. Serve with lime quarters and birds eye chilli slices.