Malaysian Prawn Char Kway Teow-Style
with Pea Pods & Spicy Sambal
Calories
:
534 kcalProtein
:
24.2g proteinDifficulty
:
EasyAllergens:
- Gluten
- Molluscs
- Wheat
- Soy
- Sulphites
- Crustaceans
- Eggs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Rice Noodle
1
Spring Onion
1 packet
Pea Pods
2
Garlic
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Kecap Manis
(Contains: Gluten, Wheat, Soy, Sulphites;)
1
Sambal
190 g
Peeled Prawns
(Contains: Crustaceans;)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
Utensils
•Medium Saucepan
•Large Frying Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
2
- Meanwhile, thinly slice spring onion (reserving the whites!).
- Trim and roughly chop pea pods.
- Finely chop garlic.
- In a small bowl, combine oyster sauce, kecap manis, half of the sambal paste and a splash of water.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook peeled prawns and pea pods, tossing, until pink and starting to curl up, 3-4 minutes. Set aside in a bowl.
- Return the frying pan to a medium-high heat and crack the egg into the pan with garlic and spring onion white and scramble until cooked through, 1 minute.
- Add the sauce, cooked noodles and prawns and toss, until combined, 1 minutes.
4
-
Divide the Malaysian prawn char kway teow between bowls. Serve with the remaining sambal. Garnish with remaining spring onion. Enjoy!
