Penang Char Kway Teow
The Meatmen
October 19, 2021
If you miss Malaysia as much as we do, this spicy, fiery wok-hei-filled Penang Char Kway Teow is a must make! One bite of this will have you dreaming you’re back in Penang.
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Ingredients
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| 440g Thin guo tiao | |
| 100g Bean Sprout (weight) | |
| 10g Scallions (cut into 1 inch length) | |
| 1tbsp Minced garlic | |
| 1pc Chinese sausage (sliced thinly) | |
| 10pcs Prawns (deveined and deshelled) | |
| 50g Fresh cockles | |
| 2Eggs (beaten) | |
| 2tbsp Pork lard (optional) | |
| 2tbps Pork crackers (optional) | |
| 4Banana leaves |
Sauce:
| 2tbsp Light soy sauce | |
| ½tbsp Dark soy sauce | |
| 1½ tbsp Fish sauce | |
| 2tbsp Water | |
| 1tbsp Chilli sauce (optional) |
Directions
1.
Combine light soy sauce, dark soya sauce, fish sauce and water in a small mixing bowl, set aside.
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2.
Stir fry minced garlic with pork lard till fragrant.
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3.
Add in prawns and Chinese sausages and stir fry fragrant.
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4.
Add in thin guo tiao and bean sprouts, give it a quick mix.
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5.
Pour in the sauce that we have prepared.
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6.
Add in the beaten eggs, continue to mix well.
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7.
Add in cockles, scallions & pork crackers, final quick mix.
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8.
Dish up and serve hot.
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