Seafood Char kuey teow is Malaysia's upmost famous street food. A simple yet full of flavour rice noodle dish made with prawns, pipis, bean sprouts and chives.
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.