Penang Char Kway Teow - cooking recipe

Ingredients

500 g kway teow
3 cloves chopped garlic
3 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact
150 g cockles, scalded and shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
chili paste
2 eggs
water
Seasoning
1 tablespoon light soya sauce
salt and pepper
1 tablespoon chili paste
dark soya sauce

Preparation

Mix seasoning ingredients in a bowl.
Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
Add prawns and cockles.
Push all the fried ingredients to one side and add in kway teow.
Stir-fry the kway teow quickly and add seasoning and chili paste.
Sprinkle with a little water and mix in all the fried ingredients together.
Spread all the ingredients around the wok to 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 beansprouts and chives and stir well.
Do not overcook.
Remove the dish to a plate and serve hot.