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Ingredients
- Serves 2
5 dried chilies, pre soaked
2 shallots
3 red chilies, chopped
2 cloves garlic
5 tbsp Oil
4 prawns, deshelled but with tail left on
1 pkt kway teow noodles
1 tsp salt
½ tsp ground white pepper
1 tbsp dark soy sauce
3 tbsp light soy sauce
2 eggs
12 cockles
30 g chives, cut into 1 inch lengths
100 g bean sprout
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Penang Char Kuey Teow
Penang Char Kway Teow is a stir-fry flat noodle dish that has many fans in Southeast Asia. With each hawker claiming to serve “the best”, many spend years perfecting this dish from heritage recipes. Usually cooked in a well-seasoned wok, this noodle dish if famed for its spicy and smoky flavors that complement the cockles and prawns that are cooked with it.
- Medium
- 10 min
- 15 min
- 5 min
- 8 steps
- 15 Ingredients
- Medium
- 8 steps
- 15 Ingredients
- 10 min
- 15 min
- 5 min
Directions
-
Making the chili paste
- Blend dried chili, cut shallots and red chili. Add a bit of water to the mixture if needed.
-
Making Penang Char Kway Teow
Heat the oil in a medium heat wok, add chopped garlic and the blended chili paste and stir for 2 minutes or till fragrant.
Add prawns and stir to mix.
Add kway teow and mix to incorporate well. Then add salt and pepper to taste and mix.
Add in the dark soy sauce and light soya sauce and mix well.
Make a clearing in the middle of the noodles. Add 2 eggs in the center and let the eggs cook for a minute before mixing in with the noodles.
Add in cockles, chives, bean sprouts and mix well.
It is best to get charred marks on the kway teow and prawns to achieve that smoky flavor.
Plate & Serve!
- Place on a serving plate and serve hot.
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Ingredients
- Serves 2
-
5 dried chilies, pre soaked
2 shallots
3 red chilies, chopped
2 cloves garlic
5 tbsp Oil
4 prawns, deshelled but with tail left on
1 pkt kway teow noodles
1 tsp salt
½ tsp ground white pepper
1 tbsp dark soy sauce
3 tbsp light soy sauce
2 eggs
12 cockles
30 g chives, cut into 1 inch lengths
100 g bean sprout
Nutrition
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