Simple Spicy Fried Kway Teow
Another simple yet complete meal for the family under 20 minutes - Fried Kway Teow with Prawns. Each strand of flat rice noodle is coated with flavourful seasonings and enriched with a smokey caramelization from the "breath of the wok". Firm yet chewy, with tender prawns, and crunchy vegetables, this weekday dish is both satisfying and very fulfilling.
Equipment
- Wok
- Turner
Ingredients
- 5 pieces prawns, large, de-shelled
- 1/4 tsp salt
- 50 ml cooking oil, unscented
- 120g g minced garlic
- 90 g fish cake, sliced
- 2 egg
- 1/4 tsp light soy sauce
- 450 g kway teow noodles, for frying
- 1/2 tbsp thick soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1/4 tsp light soy sauce
- 1/2 tbsp sugar
- 1 tbsp chilli paste, cili boh
- 200 g beansprouts, washed, with the water drained
- 30 g Chinese chives, fresh, cut into 2 inches
- 18 g crispy fried anchovies, optional
Instructions
- Sprinkle and marinate the prawns with half of the salt evenly. Turn them over and repeat with the rest of the salt. Set them aside.
- Heat the cooking oil in a wok over medium heat for about 1 minute.
- Add all the garlic and fry for 1.5 minutes, or until fragrant and golden brown. Remove them from the wok and set aside.
- Fry the prawns and fish cake slices for 45 seconds, or the colour changes. Push them all to the side of the wok.
- Add the eggs and half of the light soy sauce to the empty area of the wok. Stir fry without mixing the prawns and fish cakes, until the eggs' marbling is set, for about 20 seconds. Push them all to the side, and set the heat to low.
- Add the kway teow, thick soy sauce, oyster sauce, sesame oil, light soy sauce, sugar, and chilli paste. Increase the heat to medium-high, and mix the noodles and seasonings, for about 30 seconds, or until even in colour. Stir the prawns, fish cakes and eggs together with the noodles until well-combined.
- Taste and adjust.
- Stir in the beansprouts and chives for about 30 seconds over high heat.
- Switch off the heat.
- Mix in the crispy anchovies until well-combined.
- Dish out and serve hot.
Notes
Tips
- Loosely separate the kway teow noodles as preparation.
- Use the kway teow for frying for this recipe. The ones for soup tend to become too soft and break easily during mixing and stir-frying.
- For less spicy noodles, reduce the amount of chilli paste by half.
- Add the bean sprouts and chives about 30-50 seconds earlier for softer vegetables.
- It can be kept in the fridge overnight, to be reheated the next day before consumption.
- Not recommended to freeze as the texture will become mushy and unenjoyable.
- Watch the video to see exactly how I made it.
Nutrition
Calories: 682kcalCarbohydrates: 70gProtein: 25gFat: 35gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 202mgSodium: 1395mgPotassium: 314mgFiber: 3gSugar: 8gVitamin A: 196IUVitamin C: 27mgCalcium: 93mgIron: 2mg
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