Char Kway Teow

About 18 months ago when Mum and Dad were visiting we spent the day in the city and had lunch at Harbour Town at Docklands. J and I had a Thai dish called Char Kway Teow. Ever since we have been on a mission to recreate this dish. We have cooked various recipes over this time but still haven't found anything quite the same. A few weeks ago I purchased 'Basics by Better Homes & Gardens'. It's packed full of fantastic Asian meals. I was happy to find a recipe for Char Kway Teow and thought I would try cooking it this week.

Although still not quite the same as the one from Harbour Town it was very tasty and everyone enjoyed it. I changed the recipe slightly.

Ingredients

1 tbsp peanut oil

5 lup cheong (chinese sausage)

1 tbsp shrimp paste

8 green shallots (sliced)

4 cloves garlic (diced)

1 green chilli (cut finely)

500 grams green prawns

2tbsp dark soy sauce

juice of one lemon

1tsp sugar

800 grams fresh rice noodles

2 eggs beaten

2 cups bean sprouts

diced peanuts

dried shallots

Method

1. Heat oil in a large wok over a high heat. Cook sausage until brown. Stir in shrimp paste, shallots, garlic and chilli and cook for a couple of minutes.

2. Add prawns and cook until cooked through. Add soy, lemon juice and sugar.

3. Boil a pot of water and add noodles and cook until tender. Drain and add to the wok.

4. Add egg and stir. Add bean sprouts and garnish with more shallots, nuts and dried shallots.