Mini Malysian Hawker Favourites by Rohani Jelani

Author:Rohani Jelani
Language: eng
Format: epub
ISBN: 978–1–4629–1112–7
Publisher: Tuttle Publishing

Penang Style Kway Teow

6 tablespoons oil

2 cloves garlic, Slice

250 g (8 oz) medium fresh prawns, peeled and deveined

500 g (1 lb) kway teow (fresh flat rice noodles)

4 eggs

200 g (4 cups) bean sprouts, rinsed

75 g (¾ cup) garlic chives, cut into short lengths

1 teaspoon salt

¼ teaspoon freshly ground black pepper

Sauce

1 tablespoon soy sauce

1 tablespoon black soy sauce

1 teaspoon sugar

1 tablespoon water

Chilli Paste

8 dried chillies, soaked, deseeded and drained

1 teaspoon belachan (dried shrimp paste)

1 Combine all the Sauce ingredients and set aside.

2 To make the Chilli Paste, grind the chillies and belachan in a mortar and set aside. Heat 3 tablespoons of the oil over low heat in a wok and stir-fry the Chilli Paste until the oil separates from the mixture, about 5 to 7 minutes. Set the paste aside and clean the wok.

3 Cook the dish in 2 batches. Heat 1 tablespoon of the oil over medium heat and stir-fry half the garlic until golden brown. Increase the heat to high, add half the Chilli Paste and prawns, and stir-fry to sear the prawns. Add half the noodles and the prepared Sauce, and toss for 2 to 3 minutes.

4 Make a well in the centre of the wok, drizzle in a teaspoon of oil, then crack 2 eggs into it. Scramble the eggs, then combine with the noodles. Add half the bean sprouts and chives, and season with salt and pepper. Stir-fry over high heat long enough to wilt the vegetables but retain their crispness, about 1 minute. Divide between 2 serving plates.

5 Clean the wok with paper towels and repeat with the remaining half of the ingredients. Serve hot.

Serves 4

Preparation time: 20 mins

Cooking time: 20–30 mins

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