5 dried chilies, pre soaked
3 red chilies, chopped
2 cloves garlic
5 tbsp Oil
4 prawns, deshelled but with tail left on
1 pkt kway teow noodles
1 tsp salt
½ tsp ground white pepper
1 tbsp dark soy sauce
3 tbsp light soy sauce
30 g chives, cut into 1 inch lengths
100 g bean sprout
Heat the oil in a medium heat wok, add chopped garlic and the blended chili paste and stir for 2 minutes or till fragrant.
Add prawns and stir to mix.
Add kway teow and mix to incorporate well. Then add salt and pepper to taste and mix.
Add in the dark soy sauce and light soya sauce and mix well.
Make a clearing in the middle of the noodles. Add 2 eggs in the center and let the eggs cook for a minute before mixing in with the noodles.
Add in cockles, chives, bean sprouts and mix well.
It is best to get charred marks on the kway teow and prawns to achieve that smoky flavor.