600g kway teow
300g beansprouts (taugeh)
300g prawns, shelled
100g chives (kuchai), cut into 11/2" length
2 chinese sausage (lap cheong), slice slanting
2 piece of fish cake (optional)
2 tbsp chopped garlic
2 tbsp pounded chili (with shallots) / or chili boh
1 tbsp soya sauce,
1/2 tsp chicken stock granules
1 tsp salt
a dash of pepper
1. Heat up 4 tbsp oil in wok and saute chinese sausage over low fire. Dish out and set asie. Next stir fry garlic till light brown. Add pounded chillies and shallots and continue to fry until fragrant.
2. Add prawns and stirf ry until cooked then add in the fish cake. Add kway teow and stir until well mixed.
3. Add beansprouts, chives and seasoning. Mix well.
4. Push kway teow to one side, add 1 tbsp oil and break in eggs. Spread kway teow on top of eggs and fry well.
You may want to garnish with coriander leaves and red chillies.