Char Kway TeowLaura Sharrad
This recipe is brought to you with the help of our friends at Asian Inspirations
- 3 tbsp vegetable oil
- 2 cloves of garlic (finely chopped)
- 1 lap cheong (Chinese sausage, thinly sliced)
- 6 raw prawns (peeled and deveined)
- 400g fresh flat rice noodles
- 2 tbsp light soy sauce
- 1 tbsp dark soy caramel*
- 1 tsp ground white pepper
- 1 egg
- Handful of bean sprouts
- Handful of garlic chives (cut into 5 cm lengths)
- 1 tsp Yeo’s Pure Sesame Oil
- Yeo’s Sambal Oeleck (optional)
- 100g large red chillies (cut into chunks)
- 2 tsp sugar
- 1½ tsp salt
*Dark cooking caramel, also known as dark soy caramel, is different from dark soy sauce or kecap manis. It has a thick molasses consistency and a salty flavour. It can be found in many major supermarkets and Asian grocers.
- Marinate prawns in sesame oil. Set aside.
- Heat 2 tbsp of the vegetable oil in a wok over high heat. Add in garlic, lap cheong and stir-fry for a minute.
- Then add in prawns and stir-fry for a further minute until cooked.
- Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.
- Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10-15 secs before you start stir-frying again.
- Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve this Malaysian Char Kway Teow immediately with Sambal Oeleck.