Penang Char Kway Teow

Recipe by ummi77
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READY IN: 25mins
SERVES: 4
UNITS: US

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
  • 100
    g chives, cut into 3cm lengths
  • chili paste
  • Seasoning
  • 1
    tablespoon light soya sauce
  • salt and pepper
  • 1
    tablespoon chili paste
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DIRECTIONS

  • Mix seasoning ingredients in a bowl.
  • Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
  • Add prawns and cockles.
  • Push all the fried ingredients to one side and add in kway teow.
  • Stir-fry the kway teow quickly and add seasoning and chili paste.
  • Sprinkle with a little water and mix in all the fried ingredients together.
  • 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.
  • Cover the egg with all the ingredients and stir-fry evenly.
  • Add beansprouts and chives and stir well.
  • Do not overcook.
  • Remove the dish to a plate and serve hot.
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