Penang Char Kway Teow

30 minutes

easy

2 - 3 pax

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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