Penang Fried Kway Teow
Serve 4

5 Tbsp oil
1 rounded Tbsp roughly chopped garlic
200g (1 cup) medium prawns, shelled
500g (1 lb) fresh flat rice noodles (kway teow)
200g (4 cups) bean sprouts
150g (3/4 cup) Chinese chives (ku chai)
4 eggs
salt and white pepper (to taste)

Chili paste:
8 dried chilies, sliced, soaked and drained
1 tsp crumbled shrimp paste (belacan)

Sauce:
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 tsp sugar
1 Tbsp water

Combine all the sauce ingredients and set aside.
To make the chili paste, finely grind the chilies and shrimp paste, adding a little water if necessary.
Heat 3 Tbsp of the oil in a wok over low heat and fry the chili paste until well cooked and the oil separates. Set aside in a small bowl and clean the wok.

This dish is best fried into 2 equal portions. Heat 1 Tbsp oil and fry half the chopped garlic until golden brown. Add half the chilies paste and prawns, frying over high heat until prawns are seared. Add half the noodles and prepared sauce. Toss over high heat for a couple of minutes before spreading the noodles out over the wok.
Make a well in the center and drizzle in a tsp. of oil before cracking 2 eggs into it. Stir to scramble the eggs and then combine with the noodles. Add half the bean sprouts and chives, season to taste with a touch of salt and a good shake of proud white pepper. Stir-fry over high heat for a minute – just enough to wilt the vegetables but retain their crispness. Dish out. Clean pan and repeat with the remaining half of the ingredients.