Saturday, June 28, 2014

Fried Kway Teow


1 serving plate of Kway Teow (粿条), room temperature
6 medium prawns, removed shelled
1tbsp of fresh/canned cockles  or used fish cake, cut into strips
Handful of bean sprout, trimmed
Extra green vegetables
1 large egg
1 – 2 tablespoons of Sambal chili paste
2 tablespoon of light soy sauce
2 tablespoon of dark soy sauce

Spring onion or Chives, cut into 2 inches long, lengthwise

1) Over high heat in 3 tablespoon of oil, add fresh prawns seared bothside for few second and add beansprout & vegetables and fresh kway teow at the same time, mix well few second.

2) Add in light soya sauce, dark soya sauce n chili paste, mix until well combine and add in fresh/canned cockles and break in 1 large egg mix into the noodles and sprinkle with chives or spring onion, but a tablespoon of water if needed and stirfried to mix well and dish up.

( for the vegetables / beansprout you could added in just before you stirfried to dish up ) 

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