Penang Char Kway Teow

Servings: 2-3pax

[Ingredients]

• 440g thin kway teow

• 100g beansprouts

• 10g scallions - cut into lengths

• 1 tbsp minced garlic

• 1pc waxed sausage - thinly sliced

• 10pcs prawns - shelled and deveined

• 50g fresh cockles - shelled

• 2 eggs - beaten

• 2 tbsp pork lard

• 4 banana leaves

[Sauce]

• 2 tbsp light soy sauce

• 0.5 tbsp dark soy sauce

• 1.5 tbsp fish sauce

• 2 tbsp water

• 1 tbsp chilli sauce

[Steps]

1. In a small mixing bowl, combine sauce ingredients together, set aside.

2. In a wok, stir-fry garlic and pork lard till fragrant.

3. Add in prawns and sausage, stir-fry till fragrant.

4. Add in kway teow and beansprouts, give it a quick mix. Followed by sauce mixture, then eggs.

5. Lastly, add in cockles and scallions, mix well and serve.

Adapted from themeatmen