Malaysian Char Kway Teow with Prawns and Chinese Sausage
This iconic Malaysian street food dish is an irresistible blend of chewy flat rice noodles tossed with juicy prawns, savory Chinese sausage, crunchy sprouts, and aromatic spices.
Preparation
Get these tasks done before you start cooking.
Marinating the Prawns
- 1
Combine Ingredients
Combine prawns with a pinch of salt and a splash of rice wine.
- 2
Marinate
Allow them to marinate while preparing other ingredients.
- 3
Drain and Set Aside
Drain and set aside when ready to cook.
Preparing the Sauce
- 1
Mix Sauce Ingredients
In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, and sugar.
- 2
Dissolve Sugar
Stir well to dissolve the sugar completely.
- 3
Set Aside
Set sauce mixture aside for later use.
Chef’s Tips
- 1
Important
Ensure rice noodles are adequately soaked to avoid breaking during stir-frying.
- 2
Pro Tip
Use a well-seasoned wok for the best stir-frying experience.
How to Make Malaysian Char Kway Teow with Prawns and Chinese Sausage
Total time: 1 h · Yields 4 servings
- 1
Searing the Sausage
Heat oil in a wok over medium-high heat, add sliced sausage, and fry until it releases its aroma.
- 2
Stir-Frying the Noodles
Increase the heat to high, add garlic, and quickly toss in the drained noodles and sauce. Stir-fry for 2-3 minutes.
- 3
Adding the Rest
Push the noodles to one side of the wok, pour in the beaten eggs, let them slightly set, then mix thoroughly. Add prawns, bean sprouts, and chives, and stir-fry for an additional 2 minutes.
Chef's Tips
Frequently asked questions
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