Penang Char Kway Teow

READY IN: 25mins
Recipe by ummi77

This is local Malaysian hawker food. Very popular and is my favourite eversince I was -9 months old.My mother craved for this food during her pregnancy.

Top Review by Cook Food Mood

This is absolutely yummy! I followed the recipe and only made mild changes. Used healthier olive oil, peeled the prawns completely (yes, i am lazy), skipped the cockles and upped the qty of prawns, and added a tsp of sugar in the seasoning. I marinated the prawns abit with 2 tsp of oyster sauce and sugar for 20 min prior to stir frying (one of fav way to marinate everything!) and wow! It was soo soo savoury good! Only prob is that our whole entire house smell abit like a stirfry joint after that!!! Will def do it again but with our windows open!

Ingredients Nutrition

  • 500 g kway teow
  • 3 cloves chopped garlic
  • 3 tablespoons cooking oil
  • 300 g prawns, shelled but leave the tails intact
  • 150 g cockles, scalded and shelled
  • 150 g bean sprouts
  • 100 g chives, cut into 3cm lengths
  • chili paste
  • 2 eggs
  • water
  • Seasoning

  • 1 tablespoon light soya sauce
  • salt and pepper
  • 1 tablespoon chili paste
  • dark soya sauce


  1. Mix seasoning ingredients in a bowl.
  2. Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
  3. Add prawns and cockles.
  4. Push all the fried ingredients to one side and add in kway teow.
  5. Stir-fry the kway teow quickly and add seasoning and chili paste.
  6. Sprinkle with a little water and mix in all the fried ingredients together.
  7. Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
  8. Cover the egg with all the ingredients and stir-fry evenly.
  9. Add beansprouts and chives and stir well.
  10. Do not overcook.
  11. Remove the dish to a plate and serve hot.

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