Recipe: Char kway teow

Lap cheong sausages add a sweetly savoury tone to the dish, but it isn't the end of the world if you can't find them.
JASON CREAGHAN

Lap cheong sausages add a sweetly savoury tone to the dish, but it isn't the end of the world if you can't find them.

This classic Malaysian noodle dish delivers big flavours with minimal effort. 

Char kway teow
Serves 4-6

Ingredients:
3 dried chillies, soaked in hot water for 20 minutes, drained
1 shallot
2 cloves garlic
2 teaspoons fine shrimp sauce (I use Lee Kum Kee)
2 tablespoons sweet soy sauce  (I use ABC brand) or kecap manis
1 tablespoon soy sauce
1 tablespoon oyster sauce
Lard or oil for frying
300g prawns
4 Chinese sausages (lap cheong), sliced
200g bean sprouts
1 bunch garlic chives or spring onions, cut into 5cm lengths
1kg fresh rice noodles (or use 400g cooked dried rice noodles)
2 eggs, beaten

Method:
In a food processor or blender, blitz the chillies, shallot, garlic, fine shrimp sauce and 2 tablespoons or more of water to make a smooth paste. Set aside. 

Mix the soy sauces and oyster sauce. Heat a wok and add lard or oil and fry the chilli paste for a few minutes. Add the prawns, and lap cheong and cook until the prawns are pink.

Add the bean sprouts, garlic chives or spring onions and noodles, along with the sauce mix. Cook until the sauce has been soaked up and the noodles are hot, then push to one side of the wok, add the eggs, scramble slightly then incorporate into the noodles. Eat immediately. 

For more like this, subscribe to Cuisine at mags4gifts.co.nz/cuisine

Ad Feedback

 - Cuisine

Comments

Ad Feedback
special offers
Ad Feedback