Easy Stir Fried Prawn Kuey Teow
Kuey Teow, or flat rice noodles, is very versatile. They can be cooked with pork, chicken, seafood, many types of leafy vegetables, mushrooms – you name it. This recipe is one of my favourites as it’s very quick and easy, taking roughly 15 minutes for a meal for 2. It’s even quicker if using de-shelled prawns! This Stir Fried Prawn Kuey Teow is silky smooth, full of flavour from a mix of soy sauces, sesame oils and prawns’ fond.
Ingredients
This Stir Fried Prawn Kuey Teow dish has a good balance of proteins, fibres and carbohydrates.
Firm tofu, which is cut into small bite-sized cubes. It is recommended to use firm or extra firm tofu as they hold their shape better than silken or soft types.
Prawns are the main protein of this dish. Use fresh prawns for a stronger flavour, and the shells and heads can be used to make seafood stock. If unavailable, fish cakes can be substituted as well.
Eggs were added for colour and an extra bit of protein. It’s a must-have in fried kuey teow.
Bean sprouts were added for that extra crunch and fibre. It also lends a little protein to the dish.
Kuey Teow, which is also known as “flat rice noodles”. Made from rice and water, they are quite smooth and have a lovely silky mouthfeel. I used packaged ones that do not require precooking or prior rehydration; but as it is slightly clumpy, it is best to split the strands before cooking.
Chives add a lovely crunch to the kuey teow. Cooked al-dente, they also give some fragrance to the dish. They can be substituted with spring onions if unavailable.
Pickled radish, which is also known as “chai poh”, adds a little tanginess to each bite. If unavailable, they can be omitted.
I used two different types of chilli for the Stir Fried Prawn Kuey Teow: red chilli (Cayenne pepper) and a mix of red and green birds’ eye chillies. Red chillies have a bright red colour while being mild in spiciness; contrasting with the birds’ eye chillies which are hard to find but very, very spicy.
For the seasonings, I used a mix of light soy sauce, thick soy sauce (or “dark soy sauce”), oyster sauce, sesame oil, salt and (optionally) sugar. The ratio of these seasonings gives a complex sweet, salty and umami taste to the kuey teow once absorbed, in addition to the appetising aroma.
Lastly, garlic oil and garlic bits made from caramelising minced garlic and unscented cooking oil for that sweet, nutty flavour in between bites.
Steps
- Cut tofu into small cubes.
- Cut chives into 2 inches long strips.
- Slice one Cayenne pepper, and chop some bird’s eyes chilli (optional).
- Peel, crush and roughly mince the garlic.
- Loosen the kuey teow.
- Clean the prawns.
- Cook the prawns and set them aside.
- Fry the tofu and set them aside.
- Fry the eggs with light soy sauce and set aside.
- Fry the garlic until golden brown, and set aside 2/3 of them.
- Add all the kuey teow to the wok.
- Add light soy sauce, oyster sauce and dark soy sauce.
- Stir until combined.
- Stir in the bean sprouts, chillies, eggs, tofu, prawns, chives and 1/3 of the fried garlic.
- Taste and adjust.
- Serve with cut bird’s eye chillis drizzled with light soy sauce.
Tips
- Cutting the tofu into smaller bite-sized pieces increases its surface area, which allows it to absorb more flavour.
- Separating the kuey teow beforehand makes it fluffy and makes it easier to absorb the seasonings.
- Save the shells and prawn heads to make a delicious prawn stock for a seafood soup!
- Cooking the prawns first preserves their sweetness while making the fond (the flavoured bits) for extra flavour.
- Frying the tofu after the prawns coats it with a savoury, sweet flavour.
- Sugar is optional as it was added to balance out the saltiness of the sauces.
- The residual heat is enough to cook the bean sprouts and chives, and they add a lovely crunchy texture to the kuey teow.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
This Stir Fried Prawn Kuey Teow dish is best enjoyed immediately after cooking.
I don’t recommend keeping it in the fridge overnight or in the freezer, as the texture of the kuey teow would be too mushy, and the vegetables would lose their crunchiness too.
Additionally, the prawns will not be as fresh, losing their plumpy and firm texture.
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- Easy & Quick Prawn Stock from Prawn Shells
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Stir Fried Prawn Kuey Teow Recipe
Equipment
- Sharp Kitchen Knife
- Chopping Board
- Food Tongs
- Large strainer
- Non-Stick Frying Pan
- Wok
- Turner
Ingredients
- 1 block firm tofu, cut into cubes
- 6 chives, 2-inch strips
- 1 Cayenne pepper, cili merah besar
- 6 cloves garlic, peeled, minced roughly
- 1 packet kuey teow, separated into individual strands
- 8 pieces prawns, head, shells and veins removed
- 1/4 tsp salt
- 4 tbsp cooking oil
- 2 eggs
- 1/4 tsp light soy sauce , for eggs
- 1/2 tbsp light soy sauce, for noodles
- 1 tbsp oyster sauce
- 1/4 tsp sesame oil
- 1/2 tbsp thick soy sauce
- 120 g bean sprouts, cleaned
- 1/2 tbsp pickled radish, choy poi, chopped
- 1/2 tsp sugar , optional
Instructions
Preparation
- Cut the tofu into small cubes.
- Cut the chives into 1-2 inches in length.
- Slice the red chilli diagonally.
- Cut the birds eye chillies and set aside.
- Peel, wash and mince all the garlic roughly.
- Loosen the kuey teow by making sure each strand is separated.
- Wash and devein the prawns. Set them aside.
Cooking
- Heat the non-stick pan or wok over medium heat. Add 2 tbsp of cooking oil and let it warm up for a minute.
- Add the prawns and cook for 45 seconds, or until they turn orange on one side. Flip the prawns and cook them for another 30 seconds on the other side, or until fully orange. Remove them all from the pan and set aside.
- With the fond left in the pan, add all the tofu and stir fry for 2 minutes, or until slightly browned on the edges. Remove from the pan and set aside.
- Crack 2 eggs into the pan. Add 1/4 tsp of light soy sauce, and gently stir the eggs until they are 85% cooked to keep the marbling. Remove from the pan and set aside.
- Add the rest of the cooking oil and minced garlic. Fry for about 2 minutes, or until crispy and golden brown. Remove 3/4 of them from the heat and set aside.
- With the cooking oil and the rest of the garlic, add the kuey teow, the rest of the light soy sauce, oyster sauce, sesame oil and thick soy sauce. Mix until they are well-combined, and the kuey teow is soft and even in colour.
- Add all the bean sprouts, Cayenne pepper (red chilli), pickled radish, eggs, tofu, prawns, chives, crispy garlic and sugar. Stir for about 1 minute, or until well-mixed with the kuey teow.
- Taste and adjust as preferred.
- Switch off the heat.
- Dish it out and serve with the chopped red bird's eye chilli drizzled with light soy sauce.
Video
Notes
- Cutting the tofu into smaller bite-sized pieces increases its surface area, which allows it to absorb more flavour.
- Separating the kuey teow beforehand makes it fluffy and makes it easier to absorb the seasonings.
- Save the shells and prawn heads to make a delicious prawn stock for a seafood soup!
- Cooking the prawns first preserves their sweetness while making the fond (the flavoured bits) for extra flavour.
- Frying the tofu after the prawns coats it with a savoury, sweet flavour.
- Sugar is optional as it was added to balance out the saltiness of the sauces.
- The residual heat is enough to cook the bean sprouts and chives, and they add a lovely crunchy texture to the kuey teow.
- Make sure to watch the full video to see how I made it exactly!