- Heat oil in wok, and brown chopped garlic and shallots till fragrant.
- Stir fry fish cake, bean sprouts and green vegetables.
- Add Kang Kang Kway Teow, stir fry gently and season with sweet soya sauce and salt to taste.
- Add in a beaten egg and fresh cockles (if desired).
- Garnish with spring onion and red chilli strips. Serve hot.
Ideal for : Beef Kway Teow Soup, Fishball Kway Teow Soup
