Penang Char Kway Teow

• 500 g kway teow
• 3 cloves chopped garlic
• 3 tablespoons cooking oil
• 300 g prawns, shelled but leave the tails intact
• 150 g cockles, scalded and shelled
• 150 g bean sprouts
• 100 g chives, cut into 3cm lengths
• chili paste
• 2 eggs
• water
• Seasoning
• 1 tablespoon light soya sauce
• salt and pepper
• 1 tablespoon chili paste
• dark soya sauce

1. Mix seasoning ingredients in a bowl.
2. Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
3. Add prawns and cockles.
4. Push all the fried ingredients to one side and add in kway teow.
5. Stir-fry the kway teow quickly and add seasoning and chili paste.
6. Sprinkle with a little water and mix in all the fried ingredients together.
7. Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
8. Cover the egg with all the ingredients and stir-fry evenly.
9. Add beansprouts and chives and stir well.
10. Do not overcook.
11. Remove the dish to a plate and serve hot.

garlic, cooking oil, prawns, cockles, bean sprouts, chives, chili paste, eggs, water, light soya sauce, salt, chili paste, soya sauce

Taken from www.food.com/recipe/penang-char-kway-teow-32468 (may not work)