Ingredients
Char Kuey Teow
- 500 g rice noodle, Precut or rectangle slab of rice noodle. Wash with warm water separating each layer of noodle.
- 10 g dark soy sauce
- 30 g soy sauce
- 0.5 tsp shrimp paste, optional or replace with oyster sauce
- 0.5 tsp white pepper
- 10 g salted radish, if not minced, add to garlic/eschallots
- 2 pieces garlic cloves
- 20 g eschallots
- 100 g bean sprouts, soaked, tailed, drained
- 20 g fresh chives, cut to 3cm lengths
- 20 g Grapeseed Oil
- 1 stick chinese sausage, thinly sliced
- 1 tsp sambal oelek
- 200 g peeled raw prawns, cleaned
- 1 portion fish cake, sliced 3cm thick
- 1 egg, lightly beaten
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Place a large bowl on top of mixing bowl and weigh in dark soy, soy, shrimp paste, Sliced fish cake, white pepper powder and mix well. Add rice noodles and mix well to coat sauce. Weigh in bean sprouts and chives and toss well to coat. Set aside to marinate.
2. Place garlic, eschallots and salted radish in mixing bowl, chop 3sec/speed 7. Scrape down sides of mixing bowl with spatula.
3. Add grapeseed oil, chinese sausage and sambal oelek, saute 3min/Varoma/Speed 1. Tip contents on top of reserved rice noodles and mix well.
4. Insert butterfly whisk. With an even spread to either sides of whisk, add prawns, reserved rice noodles and saute 4 min/Varoma/
"Counter-clockwise operation" /
"Gentle stir setting" .
5. Set 1 min/Varoma/"Counter-clockwise operation" /"Gentle stir setting" ; and as it cooks, pour lightly beaten egg on mixing bowl lid, allowing it to drizzle down. If necessary, lift measuring cup to allow egg to drizzle down completely. Add an extra minute if required.
6. Allow 2 minutes standing time then transfer contents to a serving plate, garnish with white pepper and salt to taste. Serve immediately.
Tip
This recipe was adapted from The Daily Asian Cookbook.
Shrimp paste replaceable with 2 tsp oyster sauce.
Rice noodles differ according to its purpose. Thin and soft rice noodles are made for soups and may not achieve desired result whilst firmer and thick noodles are used for stir-fry.
Fish cakes can be replaced for cooked chicken or cooked beef thinly sliced or in small pieces. Refer to COOKIDOO Australia HIGH HEAT recipe collection for cooked chicken cubes/beef strips
Sambal oelek replaceable with chili flakes
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
the prawns weren't properly cooked following this recipe.