Easy Stir Fried Prawn Kuey Teow
Malaysian · Organized from the video by Home Cooking with Somjit
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Ingredients · 2 servings
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Steps
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- 1
Cut the 65g of firm tofu into small, bite-sized cubes.
💡 Increasing the surface area helps coat the tofu with delicious flavors.
- 2
Cut the 20g of chives into 1-2 inch length strips. Slice the 15g of red chilli.
💡 If chives are not available, spring onions can be used as well.
- 3
Mince the 6 cloves of garlic roughly.
💡 The red chilli is added for a nice bright red colour.
- 4
Separate and loosen the 250g of kuey teow to ensure strands are not stuck together.
💡 This ensures seasonings are distributed evenly and the noodles stay fluffy.
- 5
Peel and devein the 200g of fresh prawns. Sprinkle with 1/4 tsp of salt and rub to marinate.
💡 Keep prawns refrigerated or under ice while preparing other ingredients.
- 6
Heat 2 tbsp of cooking oil in a pan over medium heat. Add prawns and cook for 45 seconds until orange on one side, then flip and cook for 30 seconds until just cooked. Remove prawns and set aside.
💡 Using a wok will add a lovely smoky flavour to the dish.
🔥 medium heat⏱ 45 seconds⏱ 30 seconds
- 7
In the same pan with prawn residue, fry the tofu for about 2 minutes until slightly browned. Remove tofu and rest in a strainer to remove excess oil.
💡 The prawn residue in the pan will bring a lot of flavour to the tofu.
⏱ 2 minutes
- 8
Crack 2 eggs into the pan with the flavored oil. Add 1/4 tsp of light soy sauce and stir quickly until about 85% cooked. Remove and set aside.
💡 This creates a lovely marbling effect, adding more colour to the noodles.
- 9
Add 2 tbsp of cooking oil to the pan. Fry the minced garlic until crispy and golden brown (about 2 minutes). Remove 3/4 of the garlic and set aside, leaving 1/4 of the garlic and oil in the pan.
💡 This creates crispy garlic bits and garlic-infused oil for the seasonings.
⏱ 2 minutes
- 10
Add the kuey teow to the pan with the remaining garlic and oil. Add 1 tbsp oyster sauce, 1/2 tbsp light soy sauce, 1/4 tsp sesame oil, and 1/2 tbsp thick soy sauce. Mix until the noodles are soft (about 2 minutes).
💡 The noodles will absorb the flavors as they soften.
⏱ 2 minutes
- 11
Add the 120g of bean sprouts, red chilli, 1/2 tbsp of chopped choy poh, the marbled eggs, fried tofu, prawns, chives, the reserved crispy garlic, and 1/2 tsp of sugar (optional). Stir until well combined.
💡 The vegetables add a perfect crunchy texture.
- 12
Dish the noodles onto a plate. Serve with chopped bird’s eye chillies and a drizzle of soy sauce.
💡 Serve immediately for the best texture.
Tips
- If chives are not available, spring onions can be used as well.
- Using a wok will add a lovely smoky flavour to the dish.
- The prawns will continue cooking from the residual heat, so cook them until just done.
- The tofu should be rested in a strainer to remove excess oil.
- The eggs should be 85% cooked to create a marbling effect.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Home Cooking with Somjit on YouTube