Ingredient:
1.5kgs Kuay Teow
100g Prawns ( remove the skin and the sand on the back )
100g Cockles (take the fresh meat)
2 eggs
50g Chives
100g of Bean Sprout
1 Chinese Sausage ( sliced thinly)
2 Cloves of Garlic (minced)
Pork Lard - Optional
Black Sauce
2 tbsp Fish Sauce
2 tbsp Dark Soya Sauce
3 tbsp Light Soya Sauce
Pepper - A little to taste
1 tbsp Oyster Sauce
( Premix all together)
Method
Heat the wok (high heat)
Put 2 tbsp of oil and pork lard, then put in minced garlic fry till fragrance.
Add in prawn, cockles and Chinese sausage till the prawn turns red.
Put in the kway teow and the sauce, fry evenly until brown.
Then add in the bean sprout and chives.