Penang Fried Kway Teow
600g kway teow
300g prawns, shelled but leave the tails intact
1 Chinese sausage (optional), sliced thinly
150g cockles, scalded and shelled
100g chives, cut into 3cm lengths
1 tbsp light soya sauce
Salt and pepper to taste
1 tbsp chilli paste
A little dark soya sauce for colour
A little water
Heat wok with 3 tbsp oil until hot and fry l tsp chopped garlic until light brown. Add about three to four prawns, some beansprouts and Chinese sausages (optional).
Push all the fried ingredients to one side and add in a plate of kway teow. Stir-fry the kway teow quickly. Add seasoning and sprinkle with a little water and mix in all the fried ingredients together.
Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of chives. Do not overcook.
Remove the dish to a plate and serve hot.