Char Kway Teow

Ingredients

5 ounces rice noodles, flat 
½ cup tiger prawns (deveined & cleaned)
4 teaspoons Chinese sausage
4 teaspoons crabmeat
4 teaspoons bean sprouts
2 teaspoons chives
1 egg, whole
2 teaspoons chili paste, dry
2 teaspoons garlic, minced
2 teaspoons pork lard, crispy

Kway Teow Sauce

2 tablespoons Kway Teow Sauce (kecap manis, optional)
¼ cup soy sauce, light
3 tablespoons soy sauce, dark
4 teaspoons oyster sauce
2 tablespoons sugar
2 teaspoons fish gravy
Vegetable oil and/or pork lard oil to taste

Directions

1. Heat up wok with generous portion of vegetable oil and pork lard oil
2. Bring to temperature and fry prawn in the wok until half cooked
3. Remove and drain off excess oil. Add garlic and chili paste to remaining oil until opaque
4. Add in prawns together with Chinese sausages and crispy pork lard
5. Stir to fragrance and add in Kway Teow Sauce
6. Season with sauce and fry to aromatics
7. Add in bean sprouts and chives
8. Crack in egg followed by crabmeat
9. Fry for no more than half a minute and serve immediately