For my gluten free Seafood char kuey teow recipe. Likewise, I used gluten free wide rice noodles (choose dried extra wide rice noodles) as my main ingredient. Plus other ingredients including king prawns, pipis or clams, garlic chives, bean sprouts and eggs. Then I stir-fried all the ingredients in a sauce. Besides, I made the sauce with dark soy sauce, fish sauce, salt and sweet chilli sauce. This seafood char kuey teow recipe is not only gluten free. But also dairy free, nut free and corn free.
You may like my other gluten free rice noodles recipes:
- Easy Prawns Lo Mein;
- Char Hor Fun (Rice Noodles in Egg Gravy);
- Asian Mushrooms and Vegetables Stir-Fry Noodles;
- Hokkien Fried Noodles;
- Singapore Noodles (Sing Chow Mai Fun);
- Pork and Choy Sum Stir-Fry Rice Noodles;
- Fish Cakes with Rice Noodles; and
- Beef and Zucchini Stir-Fry Noodles.
History of Char Kuey Teow
Initially, they regarded char kuey teow as a humble food. Because they created this dish for labourers, farmers, fishermen and cockle collectors. Additionally, they also worked as hawkers at night to complement their income. The original dish has high saturated fat ingredients from the pork fat and pork lard added. Moreover, it is low budget, making it an appealing and nutritious option for them. Nowadays, Char kuey teow has developed into a beloved hawker or street food. And they even serve it in chain restaurants in both Malaysia and Singapore. Other gastronomic varieties they cook char kuey teow with king prawns, seafood, crab meat and duck eggs.
About Char Kuey Teow
Char kuey teow or fried kway teow meaning stir-fried rice cake strips. Likewise, it is an extremely popular hawker or street food in Malaysia. It originated in South East Asia and is also very popular in Singapore, Brunei and Indonesia. They adated the word “char” from Hokkien language, a Chinese dialect which means “fried”. And they translated “kuey teow” into Hokkien as “flat rice noodles”, the chief element for this dish. Fresh flat rice noodles are not gluten free as they normally have wheaten corn starch added.
Normally, they stir-fry char kuey teow with chilli paste, prawns, cockles, bean sprouts, eggs and Chinese garlic chives. Then tossed in light and dark soy sauce. Frequently, they include Chinese sausages (lap cheong) and fishcakes into the dish to heighten the flavour. Customarily, they cook char kway teow with pork fat together with crunchy croutons of pork lard. Then they serve the cooked dish on top of a banana leaf on a plate.
Seafood Char Kuey Teow
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 kg king prawns shelled and deveined
- 1 kg fresh pipis (or clams) shelled and washed
- 3 cloves garlic minced
- 1 bunch garlic chives Chinese chives
- 200 g fresh bean sprouts washed and drained
For the noodles:
- 400 g extra wide rice noodles
- 1 tablespoon extra virgin olive oil
- Pinch salt
For the Omelette:
- extra virgin olive oil for pan frying
- 6 large eggs
- ½ teaspoon salt
- ½ teaspoon ground white pepper
For the Sauce:
- 6 tablespoons gluten free kecap manis
- 2 tablespoons fish sauce
- 4 tablespoons sweet chilli sauce
- 1 teaspoon salt
For The Marinade:
- 1 teaspoon salt
- 1 teaspoon ground white pepper
Instructions
For the omelette:
- Crack all the eggs into a medium mixing bowl, add the salt and ground white pepper. Beat all the eggs well with a fork.
- Heat up a medium non-stick frying pan with some extra virgin olive oil on medium to high heat.
- Add the beaten egg mixture into the frying pan, turn the heat to medium. Move the frying pan around to distribute the egg evenly, pan-fry for about 2 to 3 minutes or until the bottom of the omelette turn slightly brown. Turn the omelette around and pan-fry for roughly the same time. Remove omelette onto a plate.
For the noodles:
- Prepare and mix the sauce ingredients in a separate bowl.
- Marinade the prawns with ½ teaspoon ground white pepper and ½ teaspoon salt. Set aside.
- Then marinade the pipis with ½ teaspoon ground white pepper and ½ teaspoon salt. Set aside.
- Fill a medium pot half full of water, bring to a boil and turn off the heat. Add 1 tablespoon extra virgin olive oil, pinch of salt and the rice noodles into the wok for 3 minutes or until the rice noodles are soft.
- Separate the noodles, drain the water. Then rinse with cold water to remove excess starch from the noodle. Set aside.
- For the prawns, heat up a wok with 2 tablespoons of extra virgin olive oil, pan-fry the prawns on medium to high heat for 2 minutes on each side or until prawns are just cooked. Remove prawns and discard juice and set aside. Clean wok with kitchen paper towel.
- For the pipis, heat up a wok with 1 tablespoon of extra virgin olive oil, stir-fry the pipis on medium to high heat for 2 minutes or until pipis are just cooked. Remove pipis and discard juice and set aside. Clean wok with kitchen paper towel.
- Heat up the wok again with 3 tablespoons of extra virgin olive oil, stir-fry the garlic on low heat until lightly golden. Add in the rice noodles and sauce prepared, stir-fry for 2 minutes on medium to high heat.
- Return the omelettes to the wok, break the omelettes into smaller pieces, stirring frequently, toss and combine well until the dish is heated through on medium to high heat.
- Lastly, return the prawns and pipis to the wok and add in the garlic chives and bean sprouts, stir-fry for another 3 minutes or until the noodles and ingredients are mixed through.
