Char Kueh Toew from Mighty Spice Cookbook by John Gregory-Smith
Cook the noodles according to the packet instructions. Drain, drizzle with 2 tablespoons of the oil to prevent them from sticking and set aside. Put the red chi
Ingredients
- 4 tbsp vegetable oil
- 250 g/9 oz rice noodles
- 2 garlic cloves
- 1 red chilli, deseeded and roughly chopped
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 eggs, beaten
- 250 g/9 oz raw large king prawns, peeled and deveined
- a pinch of sugar
- 6 spring onions, finely sliced
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