Penang Char Kway Teow

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• 1 tablespoon light soya sauce
• salt and pepper
• 1 tablespoon chili paste
• dark soya sauce

Recipe

• 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.