Ever since I tried Penang char kway teow, I prefer it more than the sweet black sauce version. Infused with umami from the prawn heads, this char kway teow is much more flavourful.
My version has no cockles and chilli but please feel free to add them.
My version has no cockles and chilli but please feel free to add them.
INGREDIENTS
420 gm kway teow
1 pc of chinese sausage, sliced
1 pc of fish cakes, sliced
5 pcs of tiger prawns, remove shell, set aside prawn heads
2 eggs, beaten
1 handful of chives, cut into inches long
1 handful of bean sprouts
4 cloves of garlic, minced
Pork lard (I made a bowl of lard and kept for other cooking)
Seasoning for 420 gm kway teow
4 tbsp light soya sauce
1 tbsp fish sauce
1 tbsp chinese wine
1 tbsp chinese wine
1 tbsp brown sugar
A pinch of salt
A pinch of salt
A dash of pepper
METHOD
Heat up your wok until you see some smoke. Add oil or pork lard.
Fry the prawn heads until fragrant. It may splatter so please cover your wok while leaving some gap.
Discard the prawn heads. Add some oil and fry garlic till fragrant.
Add prawns, chinese sausage and fish cake. Stir well until prawns is 80% cooked.
Add kway tiao and stir well.
If you like it spicy, you can add samba belacan at this stage.
Push noodles aside and add eggs.
Immediately, toss the noodle onto the eggs.
Very quickly, add chives, bean sprouts and seasoning.
Stir well and serve immediately.
