Penang Fried Koay Teow

Koay Teow

600g koay teow (flat rice noodles)
1 tbsp chopped garlic
Cooking oil
300g prawns, shelled but leave the tails intact
100g cockles, scalded and shelled
150g beansprouts (taugeh)
100g chives, cut into 3cm lengths
Chilli paste
3 eggs


Seasoning (for 1 serving):
1 tbsp light soy sauce
Salt and pepper to taste
1 tbsp chilli paste
Thick soy sauce, for colour
A little water

   Heat 3 tbsp oil in a kuali until hot. Fry 1 tsp chopped garlic until light brown and fragrant. Add about 3-4 prawns and some taugeh.
   Push all the fried ingredients to one side and add a plate of koay teow. Stir fry the koay teow quickly. Add seasoning and sprinkle with a little water and stir in all the fried ingredients. Spread the noodle mixture round the kuali to create an empty space in the centre. Crack in an egg and add a little more oil. Cover the egg with the noodle mixture and stir fry evenly. Add cockles if desired and throw in a handful of chives. Do not overcook.
   Remove fried kway teow to a plate and serve hot.

TIP 
Do not fry the koay teow all at once. Divide noodle into 200g portions and fry each portion separately. It is easier to fry smaller portions and the dish will taste better because the seasoning will be distributed more evenly.