Fried Kway Teow is a traditional Christmas Island recipe for a classic noodle dish with prawns, Chinese sausage and fish cakes in a soy-based sauce. The full recipe is presented here and I hope you enjoy this classic Christmas Island version of: Fried Kway Teow.
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Originally a Malaysian dish, this has become a feature of noodle shops in both Christmas Island and the Cocos Islands, partly because of the Malaysian population and partly due to their dependence on imported, packaged, food.
Ingredients:
500g fresh wide rice noodles
2 tbsp lard or vegetable oil
2 tbsp vegetable oil, separated
10 small prawns, shelled and deveined
2 garlic cloves, finely chopped
1 Chinese sausage/Lap Cheong Sausage, sliced thinly on the diagonal
5cm piece of fried Chinese fish cake, sliced thinly
20 stems garlic chives, cut into 4 pieces
250g bean sprouts
2 eggs, whisked
For the Sauce:
5 tsp dark soy sauce (Note 6)
4 tsp light soy (Note 6)
2 tsp oyster sauce (Note 6)
4 tsp kecap manis (sweet soy sauce) (Note 6)
Method:
Mix the sauce ingredients together.
For the Noodles: Do not attempt to pull noodles apart while cold and hard, they will break.
Place whole packet of noodles in your microwave, and heat on high for 1 1/2 minutes – 2 minutes until warm and pliable, not hot, turning packet over as needed.
Handle carefully and measure out 500g noodles into a heatproof bowl. Separate any noodles stuck together.
If the noodles become cold and brittle before cooking, cover with cling wrap and microwave for 30 seconds to make warm (not hot, just warm) to reduce breakage.
Heat the lard and 1 tbsp oil in a wok or very large heavy based frying pan over high heat. Swirl around the wok.
When the oil starts smoking, add the prawns and cook for 30 seconds. Add the garlic and stir-fry for 10 seconds.
Add noodles, then using both hands on the handles, toss the mixture 4 times until coated with oil (or gently fold using a spatula + wooden spoon).
Add Chinese sausage and fish cake, then toss to combine or gently fold 4 times.
Add the bean sprouts and garlic chives, toss to combine or gently fold 6 times.
Push everything to one side then add the remaining 1 tbsp oil. Add the egg and cook, moving it around until mostly set (about 1 minute). Use a wooden spoon or spatula to chop it up roughly.
Pour the sauce over noodles, then toss to disperse Sauce through the noodles. Pause between tosses to give the noodles a chance to caramelise on the edges.
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