PENANG CHAR KUAY TEOW -MY HOME FRIED

Ingredients

200 g koay  teow

3 chopped garlic

50 g prawns

1 Chinese sausage (optional), sliced thinly

50 g cockles, scalded and shelled - Optional

50 g beansprouts

10 g chives, cut into 3 cm lengths -Optional

1 tsp chilly paste

1 eggs

Seasoning:

1 tbsp light soya sauce

Salt and pepper to taste

1 tsp fish sauce

A little dark soya sauce for color

A hand sprinkle  of water

Method

Heat wok with 2 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 koay teow. Stir-fry the koay 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 center, 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.

Dish to a plate and serve hot.