CHOW FUN WITH SHRIMP AND CHINESE SAUSAGE (Singapore char kway teow, for four)

½ pound (20 to 25) peeled and deveined fresh medium shrimp

For the marinade:

1 teaspoon Shaoxing rice wine

1 teaspoon cornstarch

½ teaspoon salt

For the chao fen:

3 Chinese sausage (lop cheong, optional)

1 cup mung bean sprouts

1 yellow onion

2 large carrots

1 cup shredded Napa cabbage

4 fresh, hot chile peppers (or to taste)

2 garlic cloves

1 pound fresh rice noodles (or dried rice noodles, prepared according to package directions)

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon dark soy sauce

1 teaspoon brown sugar

3 tablespoons oil, for stir-frying

3 eggs, lightly beaten

salt and freshly ground black pepper to taste

1 tablespoon chopped fresh cilantro leaves


1.   Combine the Shaoxing rice wine, cornstarch and ½ teaspoon salt in a medium bowl, add the shrimp, mix well and marinate in the refrigerator for 1 hour.  Cut the sausages on the diagonal into ½  inch pieces.  Steam the sausages for about 10 minutes. 

2. Rinse and drain the mung bean sprouts.  Peel and chop the onion.  Peel the carrots and cut on the diagonal into ¼ inch slices.  Shred the cabbage.  Cut the chili peppers in half lengthwise, remove the seeds and finely chop.  Peel and finely chop the garlic.

3.  In a small bowl, mix the oyster sauce, light and dark soy sauce and brown sugar.  Set aside.

4.  Heat 1 tablespoon oil in a wok over medium heat.  Add eggs and scramble.  Remove to a small plate.  Heat 2 tablespoons oil in the wok over medium-high heat.  Add onions and carrots and stir-fry until the onion is softened, about 3 minutes.  Add the chiles and garlic and stir-fry until fragrant, about 1 minute.  Add the shrimp and stir-fry until they turn pink, 2 to 3 minutes, depending on their size.  Add the sausages.  Stir in the cabbage.  Remove and clean out the wok.

5.  Reheat wok over low heat and add 1 tablespoon oil.  Add the rice noodles and gently stir until heated through, 2 to 3 minutes; the noodles will soften as they heat.  Add the sauce on top of the noodles, then toss gently to mix.  Return the other ingredients to the pan and mix gently but thoroughly.  Stir in the mung bean sprouts.  Cook for 30 seconds, stir in the egg and continue cooking for another minute or two, adding a bit of water or chicken broth if the mixture gets too dry.  Season with salt and pepper and serve hot, garnished with cilantro.

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