Crispy char kway teow fried rice lettuce wraps

The contrasting textures and the bold flavours will be addictive. Add sambal for extra spice.

• serves

  2

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp vegetable oil
• 2 egg
• 50 g Chinese sausage, cut into small pieces
• 50 g Chinese fried fish cake, cut into small pieces
• 100 g prawns, peeled and deveined, cut into small pieces
• 1 cup freshly cooked short grain rice
• 5 tbsp (100ml) light soy sauce
• 1½ tbsp dark soy sauce
• 1 tbsp sugar
• ½ tsp fish sauce
• ½ tsp salt
• 2 dashes ground white pepper powder
• 40 g cooked clams, chopped
• 1½ tsp Malaysian sambal

To serve

• 2 tbsp garlic chives, chopped 
• 1 head butter lettuce, broken into cups
• Malaysian sambal

Instructions

1. Add the oil to a large hot frying pan over high heat. Add the egg and scramble, add prawns, fish cake and Chinese sausage. Sautee for a minute. Add the cooked rice, cook for a minute before adding fish sauce, light soy and dark soy. Toss. Add sugar and white pepper. Add clams and sambal, stir the sambal through the rice.
2. Flatten the fried rice to the edges of the pan. Turn down to a medium heat. Leave for 5-6 or until the bottom has formed a crust. Remove from the heat and garnish with garlic chives, the residual heat will wilt the chives. Serve in lettuce cups with extra sambal.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.