Char Kway Teow - Prawn

- Serves 4

Ingredients for Char Kway Teow - Prawn

Sauce(Mix and blend well):
3 tablespoons light soy sauce 
1.5 tablespoons dark soy sauce 
1 tablespoon sugar
1/2 teaspoon fish sauce 
1/2 teaspoon salt
2 dashes ground white pepper  

Other Ingredients:
4 tablespoons oil or lard, plus more for frying eggs
12-16 shelled prawns, submerged in ice cold water plus 2 tablespoons sugar for 30 minutes
2 Halal Chinese sausages, sliced diagonally - optional
1 bunch fresh bean sprouts, rinsed with cold water and drained
400g fresh flat rice noodles, completely loosened and no clumps
2 large eggs
1 tablespoon chili paste, plus more if needed
1 bunch Chinese chives, remove about 1-inch of the bottom section and cut into 1-inch lengths

Recipe
  1. Place all ingredients for sauce in a bowl – stir well to combine.
  2. Heat a wok over high heat. Add oil/lard into the wok, followed by chopped garlic – stir well.
  3. Next add drained prawns, and sausage slices into the wok. Make a few quick stirs with a spatula until the prawns start to change color and Chinese sausage is aromatic.
  4. Add bean sprouts into the wok followed by flat noodles.
  5. Add the sauce into the wok and fold in with the rest of the ingredients. Using the spatula, push the noodles to one side, and add another tablespoon oil on the empty area and crack the eggs in it. Use the spatula to break the egg yolk and white – scramble and bring it all together with the noodles
  6. Add about a tablespoon of chili paste (if you like it spicy, add more). Continue to stir-fry. Add chives, do a couple of quick stirs, dish out and serve immediately.
​Note: Halve the recipe for better results. Please take note of the proper sequence of the cooking process. This is how it's done by Char Kuey Teow hawkers in Penang. Also, a great plate of authentic Penang Char Kuey Teow should be medium brown in color. It shouldn't be too dark with too much dark soy sauce.
Check out this short Kway Teow recipe video on Instagram
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