Seafood Char Kuey Teow
Seafood Char kuey teow is Malaysia's upmost famous street food. A simple yet full of flavour rice noodle dish made with prawns, pipis, bean sprouts and chives.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 tablespoons extra virgin olive oil
- 1 kg king prawns (shelled and deveined)
- 1 kg fresh pipis ((or clams) shelled and washed)
- 3 cloves garlic (minced)
- 1 bunch garlic chives (Chinese chives)
- 200 g fresh bean sprouts (washed and drained)
- 400 g extra wide rice noodles ()
- 1 tablespoon extra virgin olive oil
- Pinch salt
- extra virgin olive oil ( for pan frying)
- 6 large eggs
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- 6 tablespoons gluten free kecap manis
- 2 tablespoons fish sauce
- 4 tablespoons sweet chilli sauce
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon ground white pepper
Instructions
- 1
Crack all the eggs into a medium mixing bowl, add the salt and ground white pepper. Beat all the eggs well with a fork.
- 2
Heat up a medium non-stick frying pan with some extra virgin olive oil on medium to high heat.
- 3
Add the beaten egg mixture into the frying pan, turn the heat to medium. Move the frying pan around to distribute the egg evenly, pan-fry for about 2 to 3 minutes or until the bottom of the omelette turn slightly brown. Turn the omelette around and pan-fry for roughly the same time. Remove omelette onto a plate.
- 4
Prepare and mix the sauce ingredients in a separate bowl.
- 5
Marinade the prawns with ½ teaspoon ground white pepper and ½ teaspoon salt. Set aside.
- 6
Then marinade the pipis with ½ teaspoon ground white pepper and ½ teaspoon salt. Set aside.
- 7
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add 1 tablespoon extra virgin olive oil, pinch of salt and the rice noodles into the wok for 3 minutes or until the rice noodles are soft.
- 8
Separate the noodles, drain the water. Then rinse with cold water to remove excess starch from the noodle. Set aside.
- 9
For the prawns, heat up a wok with 2 tablespoons of extra virgin olive oil, pan-fry the prawns on medium to high heat for 2 minutes on each side or until prawns are just cooked. Remove prawns and discard juice and set aside. Clean wok with kitchen paper towel.
- 10
For the pipis, heat up a wok with 1 tablespoon of extra virgin olive oil, stir-fry the pipis on medium to high heat for 2 minutes or until pipis are just cooked. Remove pipis and discard juice and set aside. Clean wok with kitchen paper towel.
- 11
Heat up the wok again with 3 tablespoons of extra virgin olive oil, stir-fry the garlic on low heat until lightly golden. Add in the rice noodles and sauce prepared, stir-fry for 2 minutes on medium to high heat.
- 12
Return the omelettes to the wok, break the omelettes into smaller pieces, stirring frequently, toss and combine well until the dish is heated through on medium to high heat.
- 13
Lastly, return the prawns and pipis to the wok and add in the garlic chives and bean sprouts, stir-fry for another 3 minutes or until the noodles and ingredients are mixed through.