Penang Char Kway Teow

15 ingredients
11 steps

Ingredients

  • 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

Directions

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

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