Prawn Stir Fry- Char Kueh Toew
- 250g/9oz rice noodles
- 4 tbsp vegetable oil
- 1 red chilli, deseeded and roughly chopped
- 2 garlic cloves
- 250g/9oz raw large king prawns, peeled and deveined
- 6 spring onions, finely sliced
- a pinch of sugar
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 eggs, beaten
- Cook the noodles according to the packet instructions. Drain, drizzle with 2 tablespoons of the oil to prevent them from sticking and set aside.
- Put the red chilli and garlic in a mini food processor and blend to a rough paste. Heat a wok over a high heat and add the remaining 2 tablespoons of oil. Once the oil is smoking, add the chilli paste and stir-fry for 5 seconds until fragrant. Add the prawns, spring onions and sugar and stir-fry for 2–3 minutes, or until the prawns have turned pink and are cooked through.
- Use a knife to cut up the noodles a couple of times, then tip them into the wok. Cutting the noodles will help them to mix with the other ingredients. Pour over the oyster sauce and soy sauce, and mix together well until the noodles are completely coated and warmed through.
- Clear some space in the pan by pushing the noodles to one side. Pour the beaten eggs into the space you’ve created and stir-fry the eggs until they have scrambled. Mix the eggs with the noodles and serve immediately.