Penang Fried Kway Teow

I prefer Penang Fried Kway Teow than Singapore Fried Kway Teow, well, you may say that’s my prejudice and because I’m from Malaysia. Hehee..

But I find Singapore’s fried kway teow taste a bit sweet. I don’t know why it tastes sweet and maybe it’s the local style. Penang fried kway teow not sweet at all but hot and spicy.

I like fried kway teow with Chinese sausage and cockles (si-ham), these two are my must have in the dish. Without them, it seems not complete.

Penang Fried Kway Teow

Photo Credit Food Paradise

By looking at this picture itself makes me drooling..

Ingredients

• 600g kway teow
• Chopped garlic
• Cooking oil
• 300g prawns, shelled but leave the tails intact
• 1 Chinese sausage (optional), sliced thinly
• 150g cockles, scalded and shelled
• 150g beansprouts
• 100g chives, cut into 3cm lengths
• Chilli paste
• Eggs

Seasoning:

• 1 tbsp light soya sauce
• Salt and pepper to taste
• 1 tbsp chilli paste
• A little dark soya sauce for colour
• A little water

Method
Heat wok with 3 tbsp oil until hot and fry l tsp chopped garlic until light brown. Add about three to four prawns, some beansprouts and Chinese sausages (optional).

Push all the fried ingredients to one side and add in a plate of kway teow. Stir-fry the kway teow quickly.  Add seasoning and sprinkle with a little water and mix in all the fried ingredients together.

Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of chives. Do not overcook.

Remove the dish to a plate and serve hot.

Recipe by Amy Beh