Fried Kway Teow - Char-Flavored Stir Fried Rice Noodles with Shrimp Paste

By Dr_Mom

Use fresh rice noodles if possible

Ingredients

• Flavoring Paste:
• 3 tbls belacan (dried shrimp paste)
• 1/2 tsp sriracha sauce
• 3 small, dried red chilies (chile de arbol) soaked in warm water for 20 minutes, or until soft & then minced
• 2 tsps fresh lime juice
• Noodles & toppings:
• 350 gms dried rice sticks, medium width (Hor fun noodles)
• OR: 250 gms fresh flat rice noodles (kway teow)
• 3 tbls peanut or canola oil
• 2 cloves garlic, minced
• 1 lb medium shrimp, heads-on, shelled body & deveined
• 1/4 lb crab claw meat
• 3 tbls kecap manis (Indonesian sweet dark soy sauce)
• 1 tsp fish sauce (Indonesian perferred)
• 3 large eggs, beaten
• 1.5 c. mung bean sprouts
• 7 - 10 stalks of Chinese (garlic) chives trimmed & cut into 2" lengths
• 1 lime, quartered

Details

Servings 6
Adapted from img.insing.com

Preparation

Step 1

Toast flavoring paste:
Combine the shrimp paste and chili-garlic sauce in a bowl. Cut a strip of foil about 8"x10". Spread the paste in the middle third of the foil, forming about 6"x2.5" strip of paste leaving about 1/2 on all sides. Fold and crimp into a packet. Using tongs (to protect your fingers) put the packet on a lit burner and toast for 1 - 2 minutes per side. If the packet starts to inflate nick it to let out the steam.
Scrape the toasted paste into a small bowl and stir in the minced chiles and lime juice. Set aside

Preparation for dried noodles:
Put noodles in a large bowl, boil 6 c. of water and pour over the noodles. Let the noodles sit for 8 - 10 minutes until almost al dente and drain in a colander.

Preparation for fresh noodles:
Boil 6 c. water, as soon as it boils turn off the heat. Add the fresh noodles, stir and soak for 1 minute, drain and place in colander

Assembling the dish:
Heat wok for about a minute. Add 1 tbl of oil & heat until hot but not smoking. Add flavoring paste and stir fry for about 4 minutes or until the oil starts to separate. (Flavoring paste should sizzle slightly, not pop or spit). Transfer sauteed paste to a small bowl and set aside.

Add the remaining 2 tbls of oil to the wok & heat to medium high for 30 seconds. Stir in garlic and saute until fragrant but not brown. Add flavoring paste back in & stir. Add shrimps, sear both sides & cook until just pink, about a minute. Add the crab meat & cook for a minute.

Lower the heat, add the kecap manis and fish sauce and stir to blend. Add noodles and toss until most of the liquid has been absorbed.

Increase the heat and make a well in the center. Pour beaten eggs in the middle. Allow the eggs to set for 40 seconds and then scramble. Mix in with the noodles.

Add the bean sprouts and Chinese Chives. Stir to mix and evenly coat the noodles with sauce. Continue to cook until the chives begin to wilt, about 30 seconds. Add pinch of salt, if necessary but it's probably more than salted enough.

Serve with lime wedges