Konjac Char Kuey Teow

Char Kuey Teow is a dish cooked with flat rice noodles stir-fried in soy sauce and shrimp paste with whole prawns and bean sprouts, but we will be using konjac noodles today.

Ingredients

Chilli Paste

30g seeded dried red chilies, soak in water
2 fresh big red chilies, seeded
3 small shallots or pearl onions, peeled and sliced
1 teaspoon oil
1 pinch salt

Sauce

5 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1/2 teaspoon fish sauce
2 dashes ground pepper powder

Other ingredients

3 cloves garlic, chopped finely
12 shelled prawn
1 lb. (0.4 kg) konjac noodles
1 bunch fresh bean sprouts, (drained)
2 large eggs
Chopped spring onions (for garnish)

Needed kitchenware

Instructions

Chilli Paste -

Place soaked dried chilli, seeded big red chilli and shallots into a blender and blend till all ingredients are smooth. You may add a bit of water into the chilli paste if the chilli paste gets stuck.

Heat up the wok or a big flat pan with 1 tablespoon of oil on high and fry the chilli paste for about 5 minutes or till it's aromatic.

Season the chilli paste with some salt. Taste it, and once satisfied, dish it out and set aside.

Sauce -

In a bowl add in soy sauce, dark soy sauce, fish sauce and ground pepper. Mix well and set aside.

Konjac Char Kuey Teow -

Place a wok or a big flat pan on the stove, turn heat to high and add in oil. Place chopped garlic and fry till light golden brown.

Add in your shelled prawns and cook for about 30 seconds. Add in bean sprouts and fry for another 30 seconds.

10.

Add in the konjac noodles. Start frying and mixing everything well. Push the noodles to the side of the pan. On the other empty side of the pan, add more oil and start frying the egg.

11.

Mix everything together and slowly pour in the sauce mix bit by bit till you’re satisfied with the seasoning.

12.

Place the finished product on a flat plate, garnish with chopped spring onions and serve.

Tip

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef