Konjac Shirataki Malay Fried Kuey Teow With Gravy


A few years ago I went to a Malay restaurant and ordered Fried Kuey Teow.  I was shocked to see the Fried Kuey Teow was wet and covered with brown gravy.  I thought the waiter must have given me a wrong order. When I called the waiter and told her about the wrong order, she insisted that she gave me the right order.  Fortunately my mother-in-law came and explained to me that some Malay style Fried Kuey Teow are wet and some even have gravy.

While initially I was a bit hesitant to try wet fried kuey teow, I fell in love on my first bite.  It tasted so good.  The texture is like Cantonese style Kuey Teow but the taste is like Char Kuey Teow.  What a genius idea..!!

Here’s my recipe for the Malay Fried Kuey Teow



  • 1 pack of Ketomee Konjac Kuey Teow – rinsed under cold water for 1 minute
  • 1 red onion – finely chopped
  • 10 dried chilies – boil and make into paste (cili boh)
  • 2 garlic, finely chopped
  • 1 bunch Chinese chives (kucai)
  • 1 cup beansprout
  • 10 large prawns – cleaned, keep the shell and head on
  • 1 cup water
  • 1 tablespoon oyster sauce
  • 1 tablespoon soya sauce
  • Salt & pepper to taste
  • 1 tbsp cooking oil



  • Heat the oil in work, add in onions and chili paste, fry until fragrant
  • Add garlic and continue to cook
  • Add the prawns, oyster sauce, soya sauce and water.
  • Bring to boil and cook until the prawn turn pink
  • Add in the Ketomee Konjac Kuey Teow and chives.
  • Cook for a few minutes until the noodle absorbs some of the liquid.
  • Taste and season with salt and pepper
  • Add in the beansprout. Mix well.
  • Dish out and Ready to serve

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