Ingredients Jump to Instructions ↓

  1. 500 gm of flat rice noodle or kway teow (please refer to my recipe for home made kway teow)

  2. 300 gm of medium-sized prawns , shelled with tail intact

  3. 1 chinese sweet sausage or lap cheong , thinly sliced or cut into strips

  4. 1 large fish cake , cut into strips (available in oriental grocery shop)

  5. 1 1/2 cup bean sprouts

  6. 3 medium eggs

  7. 5 garlic , minced

  8. 2 tablespoons of sambal olek

  9. 3 tablespoons of fish sauce

  10. 2 tablespoon of light soy sauce

  11. 2 tablespoons of black sweet sauce or kicap manis

  12. 3 tablespoons of water

  13. 6 tablespoons of vegetable oil

  14. 1 cup garlic chives , cut into 4cms strips

Instructions Jump to Ingredients ↑

  1. Heat wok with 3 tablespoons of oil over high flame.

  2. Add garlic and stir fry till fragrant and golden brown.

  3. Add Chinese sausage, stir fry till fragrant and sausage appears glossy (not burnt).

  4. Add fish cake and prawns, stir fry till almost cooked.

  5. Reduce heat to medium fire, move the ingredients to one side of the wok.

  6. Add sambal olek into the cleared space (in the wok), and stir fry for 10 seconds.

  7. Add kway teow and water.

  8. Stir fry kway teow to combine well with chilli paste.

  9. Then, move the ingredients back and combine with kway teow.

  10. Scrape the surface of the wok to minimize sticking.

  11. Add fish sauce and light soy sauce.

  12. Stir fry vigorously to combine well.

  13. Scoop kway teow and ingredients to one side of the wok.

  14. Leave the centre of the wok empty.

  15. Add another 3 tablespoons of oil.

  16. When oil is heated, crack in eggs.

  17. Break up the eggs with the wok spatula.

  18. Return the kway teow and other ingredients to the centre of the wok.

  19. Coat well with the eggs.

  20. Add black sweet sauce and stir fry to combine.

  21. Taste for seasoning Add in bean sprouts and garlic chives.

  22. Stir fry for 10 seconds..

  23. Serve hot.


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