Follow these steps for perfect results
kway teow
garlic
chopped
cooking oil
prawns
shelled, tails intact
cockles
scalded and shelled
bean sprouts
chives
cut into 3cm lengths
chili paste
eggs
water
light soya sauce
salt
pepper
dark soya sauce
Prepare the seasoning by mixing light soya sauce, salt, pepper, chili paste, and dark soya sauce in a bowl.
Heat a wok with cooking oil until very hot.
Fry the chopped garlic until light brown.
Add the prawns and cockles to the wok.
Push the fried ingredients to one side of the wok.
Add the kway teow to the wok.
Stir-fry the kway teow quickly.
Add the seasoning mixture and chili paste to the noodles.
Sprinkle a little water into the wok.
Mix all the fried ingredients with the noodles.
Create an empty space in the center of the wok.
Crack an egg into the center.
Add a little more oil to the egg.
Cover the egg with the noodles and other ingredients.
Stir-fry everything evenly.
Add the bean sprouts and chives to the wok.
Stir-fry until the bean sprouts and chives are just cooked, being careful not to overcook them.
Remove the dish to a plate and serve hot.
Expert advice for the best results
Use high heat to achieve the best 'wok hei'.
Do not overcrowd the wok, cook in batches if necessary.
Adjust the amount of chili paste to your liking.
Everything you need to know before you start
15 minutes
Seasoning can be prepared ahead of time.
Serve immediately on a plate or in a bowl.
Serve hot.
Cleanses the palate
Discover the story behind this recipe
A popular street food dish representing Malaysian Chinese cuisine.
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