Char Kuey Teow

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Char Kuey Teow
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Char Kuey Teow

Course: Dinner, Main DishCuisine: MalaysianDifficulty: Easy
Servings
+
–

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Ingredients

  • Chili Paste

  • 1 oz (30g) dried red chilies seeded, soak in water

  • 2 fresh red chilies seeded

  • 3 small shallots or pearl onions, peeled and sliced

  • 1 teaspoon Oil

  • 1 pinch Salt

  • Sauce (mix and blend well)

  • 5 tablespoons Soy Sauce

  • 1 1/2 tablespoons Dark Soy Sauce

  • 1 tablespoon Sugar

  • 1/2 teaspoon Fish Sauce

  • 1/2 teaspoon Salt

  • 2 dashes ground white pepper

  • Other Ingredients

  • 3 cloves garlic chopped finely

  • 12 prawn shelled , submerge in ice cold water plus 2 tablespoons sugar for 30 minutes

  • 1 lb. (500g) fresh flat rice noodles completely loosened and no clumps

  • 1 lb. (500g) blood cockles extract the cockles by opening its shell

  • 2 Chinese sausages sliced diagonally

  • 1 bunch fresh bean sprouts rinsed with cold water and drained

  • 4 large Eggs

  • 1 bunch Chinese chives removed about 1-inch of the bottom section and cut into 2-inch lengths

Directions

  • Grind all the ingredients for the chili paste using a mini food processor until fine. Heat a wok with 1 teaspoon of oil and stir-fry the chili paste until aromatic. Dish out and set aside.
  • Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons of oil or lard to the wok, then add half of the chopped garlic and stir quickly.
  • Transfer six prawns and half of the sausage slices into the wok. Stir quickly with the spatula until the prawns start to change color and you smell the aroma of the Chinese sausage.
  • Add half of the bean sprouts to the wok.
  • Follow immediately with 8 oz. (230g) or half of the flat noodles.
  • Add 2 1/2 tablespoons of the sauce to the wok and stir vigorously to combine. Crack an egg on top of the noodles. Use the spatula to break the egg yolk and stir to mix with the egg white. Flip the noodles to cover the egg and wait for about 15 seconds.
  • Add about 1/2 tablespoon of chili paste (add more if you like it spicy) and some cockle clams to the wok.
  • Continue stir-frying until the egg is cooked through. Add the chives, give a couple of quick stirs, then dish out and serve immediately.

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