Char Kuey Teow Penang with Seafood
85% asli · Malaysian
A luxurious variation of Penang Char Kuey Teow, elevating the classic dish with a generous mix of fresh seafood like prawns, squid, and scallops, alongside the traditional elements.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- flat rice noodles (kway teow)500g
- prawns150g
- squid100g
- scallops100g
- eggs2
- bean sprouts150g
- garlic chives50g
- garlic3 cloves
- dark soy sauce3 tbsp
- light soy sauce1 tbsp
- oyster sauce1 tbsp
- chili paste (sambal belacan)1 tbsp
- vegetable oil3 tbsp
- saltto taste
- black pepperto taste
- water2 tbsp
Langkah
- 1
Prepare the sauce by mixing dark soy sauce, light soy sauce, oyster sauce, chili paste, and water.
- 2
Peel and devein prawns. Clean and slice squid into rings. Clean scallops. Mince garlic. Cut garlic chives into segments.
- 3
Heat oil in a wok over high heat. Add minced garlic and stir-fry until fragrant.
- 4
Add squid and scallops, stir-fry for 1-2 minutes until almost cooked. Add prawns and cook until pink.
- 5
Push seafood to the side. Crack eggs into the empty space and scramble lightly. Mix with seafood.
- 6
Add flat rice noodles and stir-fry for 2-3 minutes.
- 7
Pour the prepared sauce over the noodles and seafood. Stir-fry vigorously until noodles are evenly coated and have a smoky aroma.
- 8
Add bean sprouts and garlic chives. Stir-fry for another minute.
- 9
Season with salt and black pepper to taste. Serve immediately.
