Penang Char Koay Teow (Flat Rice Noodles)
1 packet of koay teow - rinsed in hot water to rid unwanted oil. (serves 3). Recipe will be according to 1 portion.
1 handful taugeh (beansprout), 1/2 handful garlic chives (cut to the length of beansprout), 3 peeled and deveined prawns (leave tail intact), 1 egg
2 Tbsp Chili paste, 1 Tbsp chopped garlic, dark soya sauce, light soya sauce, sea salt
Heat grape seed oil in a wok, throw in the chopped garlic and chili paste. Stir 30 seconds add prawns. Stir 1 minute and put in the koay teow, dark and light sauce and stir another minute. Put in all the sprouts and garlic chives, stir 30 seconds and push all ingredients in the wok aside. Crack an egg and stir in the free space created earlier in the wok. Slowly flip the koay teow over the quickly cooking egg. (Careful not to over stir, may cause the eggs to be too scrambled). Here, I add a little hot water to give it a wet style. (Chicken or prawn stock may be used). Salt to taste.
Note : I love my fried koay teow with large raw shelled cockles just covered with piping hot koay teow. The raw springy texture is just overwhelming! Sadly, I was very dissapointed for I could not find any fresh looking cockles in the market today and most of them look so depressingly tiny. Life has to go on with or without cockles!