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Char Kway Teow



For Chilli Paste :

  • 2 tbsp lard – finely diced (healthier option : substitute with 2 tbsp peanut or vegetable oil)
  • 5 dried chillies – soaked in water
  • 3 fresh red chillies – seeded
  • 3 shallots – peeled
  • 2 tbsp finely chopped garlic
  • 1 tbsp belacan (dried shrimp paste)
  • 1 tbsp sugar
  • Salt and pepper to taste



  • Ground the chillies and shallots together to form a chilli paste.
  • Heat up a wok.  Add lard/oil and belacan.  Stir-fry until roasted and aromatic.
  • Add garlic, stir-fry until golden brown.
  • Add chilli paste, sugar, salt and pepper.  Stir-fry until fragrant and the colour of the chilli paste turns reddish brown.  Set aside.
For Seasoning :

  • 4 tbsp light soy sauce
  • 1 ½ tbsp dark soy sauce
  • 1 tbsp sugar
  • Pepper to taste



  • Mix well and set aside.
For Cooking :

  • 500 grams fresh kway teow – loosed to prevent clumping
  • 300g prawns – shelled, de-veined with tails intact
  • 3 cloves garlic – finely chopped
  • 120 grams bean sprouts – washed and drained
  • 120 grams cockles – cleaned, scalded and shelled
  • 1 Chinese sausage – thinly sliced
  • 80 grams chives – cut into 4 centimeter lengths
  • 2-3 eggs
  • 2 tbsp lard – finely diced (healthier option : substitute with 2 tbsp peanut or vegetable oil)


  • Place wok over high heat until smoking hot.  Add 1 tbsp lard/oil and stir-fry garlic quickly until golden brown.
  • Add Chinese sausage.  Stir-fry rapidly until aromatic.
  • Add prawns.  Stir-fry rapidly until the colour of prawns turns opaque.
  • Add kway teow noodles. Sprinkle 3-4 tbsp seasoning (B) over noodles.  Add salt and pepper to taste.
  • Stir-fry vigorously to blend everything thoroughly.
  • Create an empty space at centre of the wok, add 1 tbsp of lard/oil and crack in 2-3 eggs.  Cover the eggs with all the ingredients and stir-fry evenly.
  • Add 2 ½ tbsp of chilli paste (A).  Adjust amount depending on your tolerance for spiciness.  Stir-fry vigorously.
  • Add cockles if desired. Mix in bean sprouts and chives.  Do not overcook.
  • Dish out and serve hot.
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