This is the reason why this char koay teow stall remains my favourite. Prawns that had been fried separately. You have sit there, by the road side to enjoy the wonderful aroma of fried prawns!
I am actually risking the stare from the uncle who owned the char koay teow stall to take this macro shot of his prawns placed high above his stall. But it was fun and thrilling. Putting my camera almost inches away from this bowl of prawns. Tip toeing. I could smell the aroma of the prawns! Can you?
Boiling oil over charcoal fire. The uncle is frying mantis prawns. Yeah, there are the usual white prawns and additional deep fried mantis prawns in the char koay teow.
Both of these prawns are dished up separately. Then, the uncle will fry the koay teow by the batches and add the prawns just before serving. Hence, both mantis prawns and prawns retain their flavour.
I love the cockles too. Which is still very raw. (I had taken my Hep. jab, btw.)
A Punjabi customer in turban buying take-away char koay teow. Note that the whole street is lined with hawkers. At the far back, is the dessert stall selling longan, red beans, gingko, almond soup with yau char kuay stall. I will blog this separately.
The plate of my favourite Kimberly Street char koay teow. The egg are barely cooked and the koay teow is rather moist. Hidden inside are lots of mantis prawns and prawns. I think a plate costs RM3.80.
Kimberly Street is somewhere near Komtar, accessible from Penang Road. This stall is located at the junction of Cintra Street and Kimberly Street.
Earlier post on char koay teow.