Penang Char Kway Teow
Prawns, kway teow and cockles cooked in a pan, with a kick of chilli for a Malaysian dish. Finish with water.
25 min · Serves 4 · Medium
Ingredients
Seasoning
Method
Start cooking mode- Prep 15 min · Cook 10 min · 25 min total
- medium
- 1
Mix seasoning ingredients in a bowl. Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
- 2
Add prawns and cockles. Push all the fried ingredients to one side and add in kway teow. Stir-fry the kway teow quickly and add seasoning and chili paste.
- 3
Sprinkle with a little water and mix in all the fried ingredients together. Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
- 4
Cover the egg with all the ingredients and stir-fry evenly. Add beansprouts and chives and stir well.
- 5
Do not overcook. Remove the dish to a plate and serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
