Malaysian dreaming

One of the dishes I hope to try in Malaysia is a very well known hawker dish called Char Kway Teow, the version I make is delicious so I can only imagine what the real thing tastes like! The best thing about this dish is that once you get your prep done you can have the meal cooked in about 10 minutes! If you want to create a little bit of Malaysia yourself then read on…

Char Kway Teow

• 350g fresh flat rice noodles (you can substitute dry noodles if fresh aren’t available)
• cooking oil
• 100g raw smallish prawns, shelled and de-veined but tail left on (should be about 6)
• 2 cloves chopped garlic
• 2 tbsp chilli paste (I put a bit more as I like the spice!)
• 1 egg
• 2 small Chinese sausage, sliced thinly on diagonal
• Small bunch chopped chives
• 1 handful bean sprouts
Kway Teow Sauce
• 120ml light soy sauce
• 15ml thick soy sauce
• 15ml oyster sauce
• 15ml fish sauce
• 30g sugar
• 5g pepper

To make sauce, mix all ingredients well in a jug. If using dried rice noodle, prepare noodles as per instructions. Heat wok, add oil. Stir-fry prawns, Chinese sausage with chopped garlic until fragrant. Add chilli paste. Add noodles and stir to soften, then add sauce. Move everything to the side of the wok and add egg, scramble and then mix into noodles. Stir-fry well. Toss in chives and bean sprouts to soften just before serving. Garnish with some more bean sprouts and enjoy!