1 egg, lightly beaten
20gm chives, cut 1in in length
30gm beansprout
4 to 5 prawns
1 squid, cut into rings
1 tbsp sambal paste
salt and sugar to taste
Sauces
1 tbsp light say sauce
1/2 tsp to 1 tsp dark soy sauce,
1 tsp oyster sauce
Heat wok until smoky, then pour in 2 tbsp oil. Add in prawns and squids and saute for a few seconds or until turn pink or squid is cooked. Then add in kway teow and stir for another few seconds, add in the sambal paste, and the sauces. Stir to combine all the ingredients. If dish too dry, add in 1/4 cup of water. Throw in beansprout and chives. Check the seasoning. Since I used salty light soy sauce, I added only a bit of salt and sugar to taste. Make sure the heat is a bit high. Slowly pour the beaten egg on one side of the dish, due to the high heat, the egg mixture will start to become like thready. Immediately transfer to a plate and serve.
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