Char Kway Teow

I tried making Dh's favourite Chinese dish last night ~ Char Kway Teow. It's a rice noodle dish with prawns and Chinese sausage. Since the girls were out for dinner it was the perfect (read: cheaper) night to give it a go. I've saved a little serve each for them to try though.

The only time Dh can be swayed from ordering this if we are buying Chinese food is if it's not on the menu in that restaurant or we're having Yum Cha. He's that single minded and enarmoured. So when he came across the recipe in the Herald Sun over the holidays you can be sure he ripped out and handed it to me to give it a go. It's only taken me two months to get my act (and my wallet) together! Prawns aren't cheap here.

Char Kway Teow

vegetable oil
500g green prawns (peeled)
3 cloves garlic
2 packets fresh rice noddles
6 Chinese sausages (lap cheong) thinly sliced
1 teaspoon chilli paste (sambal oelek)
3 eggs, beaten
1 tablespoon fresh chives, chopped
2 large handfuls fresh bean sprouts

Sauce:
120ml light soy sauce
15ml dark soy sauce
15 ml oyster sauce
15ml fish sauce
30g sugar
5g white pepper

1. Combine sauce ingredients and mix well.
   
2. Heat work as high as possible. Add oil and stir fry prawns with garlic until fragrant (2-3 minutes).
3. Add flat rice noodles and Chinese sausage; toss for a few minutes.
4. Add chilli paste and kway teow sauce and toss for a couple of minutes before adding the eggs; continue to toss.
5. Finally, add chopped chives and bean sprouts. Toss briefly and serve.