Prawns Main Chinese

Char kway teow

Name: Char kway teow
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /chinese
Ingredients: 4 Dragon & Phoenix dried red chillies; 1 long red chilli, chopped; 2 Asian (red) eschalots, chopped; 3 garlic cloves, chopped; 2 tbs Yeo’s light soy sauce; 2 tbs Lee Kum Kee dark soy sauce; 2 tbs Squid Brand fish sauce; 1 tsp caster sugar; 1/4 tsp ground white pepper; 1/3 cup (80ml) sunflower oil; 12 large green prawns, peeled (tails intact), deveined; 150g fishcake (from Asian supermarkets), thinly sliced; 4 lap cheong (Chinese sausages), thinly sliced; 500g fresh rice noodles; 2 eggs, lightly beaten; 2 cups (160g) bean sprouts; 1 bunch garlic chives, cut into 2cm lengths; Lime cheeks and thinly sliced red chilli in soy sauce, to serve

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by Shannon Harley

delicious. team

Feb 13, 2017

Char kway teow is one of Malaysia's best-known culinary exports, says Shannon Harley.

4 Dragon & Phoenix dried red chillies
1 long red chilli, chopped
2 Asian (red) eschalots, chopped
3 garlic cloves, chopped
2 tbs Yeo’s light soy sauce
2 tbs Lee Kum Kee dark soy sauce
2 tbs Squid Brand fish sauce
1 tsp caster sugar
1/4 tsp ground white pepper
1/3 cup (80ml) sunflower oil
12 large green prawns, peeled (tails intact), deveined
150g fishcake (from Asian supermarkets), thinly sliced
4 lap cheong (Chinese sausages), thinly sliced
500g fresh rice noodles
2 eggs, lightly beaten
2 cups (160g) bean sprouts
1 bunch garlic chives, cut into 2cm lengths
Lime cheeks and thinly sliced red chilli in soy sauce, to serve

Method

1.

Place dried chillies in a heatproof bowl and cover with 1/3 cup (80ml) boiling water. Set aside for 10 minutes to soften. Place chillies and water in a food processor. Add fresh chilli, eschalot and garlic, and whiz to a paste. Add sauces, sugar and white pepper. Whiz to combine. Set aside.
2.

Heat half the oil in a wok over high heat. Add prawns, fishcake and lap cheong, and cook, stirring, for 3 minutes or until prawns are just cooked. Transfer to a plate and keep warm.
3.

Add remaining oil to wok. Add noodles and 1/4 cup (60ml) water, cover and cook, shaking wok, for 90 seconds or until softened. Remove lid, add chilli paste and cook, stirring, for a further 2 minutes or until coated. Return prawn mixture to wok and combine. Add eggs and half the bean sprouts and chives. Stir for 1 minute or until egg is cooked.
4.

Transfer to plates. Sprinkle with remaining bean sprouts and garlic chives. Serve with lime and chilli in soy.