• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Char kway teow

  • 4servings
  • 60minutes

Add to MenuAdd to Calendar

Source: food.ninemsn.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9, B12, H, D, E
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g fresh wide rice noodles

  2. 250g uncooked medium prawns

  3. 250g squid hoods

  4. 1/3 cup (80ml) peanut oil

  5. 250g firm white fish fillets, skinned, cut into 3cm pieces

  6. 2 cloves garlic, crushed

  7. 2 fresh small red thai chillies, chopped finely

  8. 4cm piece fresh ginger (20g), grated

  9. 2 eggs, beaten lightly

  10. 5 green onions, sliced thinly

  11. 2 cups (160g) bean sprouts

  12. 120g dried chinese sausage, sliced thinly

  13. 2 tablespoons dark soy sauce

  14. 1 tablespoon light soy sauce

  15. 1 tablespoon kecap manis

  16. Note: Dried chinese sausages, also called lop chong, are usually made from pork, but can also be made with duck liver or beef. Red-brown in colour and sweet-spicy in flavour, the 12cm dried links are sold, several strung together, in Asian food stores.

Instructions Jump to Ingredients ↑

  1. Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

  2. Shell and devein prawns, leaving tails intact. Cut squid down centre to open out; score inside in diagonal pattern then cut into 2cm-wide strips.

  3. Heat 1 tablespoon of the oil in wok; stir-fry fish and squid, in batches, until browned lightly. Place in large bowl; cover to keep warm.

  4. Heat another tablespoon of the oil in wok; stir-fry prawns, garlic, chilli and ginger until prawns just change colour. Add to bowl with fish and squid; cover to keep warm.

  5. Heat remaining oil in wok; stir-fry egg, onion and sprouts until egg is just set. Slide egg mixture onto plate; cover to keep warm.

  6. Stir-fry sausage in wok until crisp; drain. Return sausage to wok with seafood, egg mixture, sauces, kecap manis and noodles; stir-fry until hot.

  7. Photographer: John Paul Urizar. Stylist: Michaela Le Compte.

  8. These recipes are from The Australian Women's Weekly cookbook, Noodles & Stir-fries , ACP Books, RRP $4.95, available at selected newsagents, supermarkets and at www.acpbooks.com.au

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback