Char Kway Teow
It’s very important to
only cook one serving of this dish at a time so the noodles brown. Rice noodles
become brittle if refrigerated, so buy them fresh from Malaysia food shops.
They will keep, sealed, at a low room temperature for up to 2 days after purchase.
Ingredients:
2 dried red chillies, seeds removed
1 long red chilli, seeds removed, chopped
2 small Asian red eschalots, peeled, chopped
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp fish sauce
1 tsp caster sugar
¼ tsp white pepper
125 ml (½ cup) vegetable oil
3 garlic cloves, finely chopped
8 large green prawns, cleaned and peeled, tails intact
(see Cooking Notes)
10 slices fishcake (see Note)
2 lap cheong (Chinese sausage) (see Note), thinly
sliced
500 g fresh flat rice noodles (see Note)
½ bunch garlic chives (see Note), cut into 5 cm
lengths
200 g (2½ cups) bean sprouts
2
eggs
Method:
1.
Soak dried chillies in a bowl with 60 ml
boiling water for 10 minutes. Place chillies and soaking water in a small food
processor, along with long red chilli and eschalots, and process to form a
paste. Set aside.
2. Combine soy
sauces, fish sauce, sugar and white pepper in a bowl. Set aside.
3. Heat half
the oil in a wok, heavy-based frying pan or skillet with high sides over high
heat. Add half the garlic, half the prawns, half the fishcake slices and 1
sliced lap cheong, stir-frying for 10 seconds. Add half the noodles and
stir-fry for 2 minutes or until golden and coated. Add half the reserved chilli
paste and half the soy sauce mixture, stir-frying for a further 2 minutes. Add
half the garlic chives and half the bean sprouts, stir-frying for a further 20
seconds. Crack one egg into mixture and scramble into noodles for 30
seconds or until egg is cooked. Transfer to a serving plate, keep warm, then
repeat with remaining ingredients to make a second serve.
