Char Kway Teow is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. Made with flat, rice noodles, similar to those used for Pad Thai.
Roughly chop the red chillies.
Juice the lime.
Place the red chillies,shrimp paste, caster sugar, salt and lime juice in a food processor, and puree until you obtain a paste.
Set aside until needed.
Peel and chop the garlic cloves.
Rehydrate or cook the rice noodles, if necessary. Drain and rinse under cold water.
Heat 2 tablespoons of sunflower oil in a wok or very large frying pan. Fry the garlic for about a minute until just about turning golden in colour.
Add the prawns to the pan and the chilli paste. Cook for a further minute.
Add the noodles, stirring constantly.
Season with soy sauce, ketjap manis, and white pepper. Stir continuously, making sure to coat the noodles in the sauce, and allowing to char slightly.
If the pan is wide enough, push the noodles to one side -otherwise, decant into a bowl- add the remaining sunflower oil, and crack the egg into the pan. Stir and break the egg.
Cover the egg witht the noodles, leave to cook for 20 seconds, before resuming stir-frying.
Add the bean sprouts. Turn off the heat. Give a final stir to the content of the pan, and serve immediately.
«For a more authentic flavour, try sourcing lap cheong - a cured, Chinese sausage- and garilc chives.»