KWAY TEOW

KWAY TEOW image

Yield 4 servings

Number Of Ingredients 20

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For the sauce
120ml light soy sauce
15ml dark soy sauce
15 ml oyster sauce
15ml fish sauce
30g sugar
5g white pepper
store in refrigerator where it keeps well
For the Kway Teow
100ml vegetable oil (we use light olive oil)
200g peeled green prawns
200g fried fish cake slices
2 cloves garlic, minced
500g fresh rice noodles which have been soaked in cold water and separated if pre-packed)
3 Chinese sausages (lap cheong), thinly sliced
2 tbsp chilli paste (or to taste)
60ml Kway Teow sauce
3 eggs, beaten
100g bean shoots
3 tbsp (1 small bunch) chopped chives

Steps:

1. Heat wok as high as possible. Add 100ml vegetable oil and stir-fry prawns with garlic until fragrant (about 2 minutes). Add the fish cakes, lap cheong, and rice noodles. Toss for a few minutes. 2. Add the chilli paste (Pun Chun brand is suggested but not essential) and Kway Teow sauce, continue to toss before adding the beaten egg. Finally add the chives and bean shoots toss for another few minutes and serve immediately.