Recipe Ingredient
- 600g kway teow
- Chopped garlic
- Cooking oil
- 300g prawns, shelled but leave the tails intact
- 1 Chinese sausage (optional), sliced thinly
- 150g cockles, scalded and shelled
- 150g beansprouts
- 100g chives, cut into 3cm lengths
- Chilli paste
- eggs
- Seasoning:
- 1 tbsp light soya sauce
- Salt and pepper to taste
- 1 tbsp chilli paste
- A little dark soya sauce for colour
- A little water
Instructions
- Heat wok with 3 tbsp oil until hot and fry l tsp chopped garlic until light brown. Add about three to four prawns, some beansprouts and Chinese sausages (optional).
- Push all the fried ingredients to one side and add in a plate of kway teow. Stir-fry the kway teow quickly. Add seasoning and sprinkle with a little water and mix in all the fried ingredients together.
- Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of chives. Do not overcook.
- Remove the dish to a plate and serve hot.
Tried for the 1st time and it turned out good and delicious.. Thank you Amy, i can always rely on your receipes