Char Kway Teow - Prawn

- Serves 4

Ingredients for Char Kway Teow - Prawn

Sauce(Mix and blend well):
3 tablespoons light soy sauce
1 tablespoon Chinese dark soy sauce
1.5 tablespoons Kecap Manis
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, then drained
2 Chinese sausages (Lap Cheong), sliced diagonally
1 bunch fresh bean sprouts, rinsed with cold water and drained
400g fresh flat rice noodles, completely loosened and no clumps
2 large eggs, season with 1/2 teaspoon fish sauce
1 tablespoon chili paste, plus more if needed
1 small 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 medium heat. Add a tablespoon of lard or oil. Add sliced Lap Cheong, and fry for 1-2 minutes until it just starts to change color - set aside.
  3. Heat the same wok over high heat. Add another tablespoon oil/lard into the wok, followed by prawns. Cook for 2-3 minutes until done - set aside.
  4. Add another tablespoon of oil/lard followed by garlic - fry for a few seconds until it starts to change color. Add bean sprouts into the wok followed by flat noodles. Stir well to combine.
  5. Pour the sauce along the edge of the hot wok, let it sizzle - stir to combine. Fold in with the previously cooked proteins. Using the spatula, push the noodles to one side, add another tablespoon oil/lard in 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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