How to Make Singapore-Style Fried Carrot Cake with Prawns at Home (Chai Tow Kway)
You don’t usually see fried carrot cake made at home — it’s one of those hawker dishes we love ordering but assume is too hard to DIY. But truth is, it’s surprisingly doable. Once you’ve prepped your ingredients, it all comes together in one pan, in around 15 minutes!
You don’t need serious wok skills or a wok, really. Of course it won’t taste the same as your favourite hawker stall, but this version? You can enjoy it guilt-free than the super greasy version at the coffee shop.
Why You’ll Love This Recipe
✅ High in protein from eggs + prawns
✅ Done in under 30 minutes
✅ Tastes almost like the hawker centre version
✅ Minimal ingredients, no special equipment required
One more advantage making it at home is being able to load it up with more liao (ingredients). This dish is an easy high protein meal!
Prep time: 10 minutes
Cook time: 15 minutes
Serves: A humble portion for 2 to share & enjoy
Ingredients
480g carrot cake (half a block) – cubed
3–4 tbsp preserved half sweet/salty turnips (chai poh)
4 tbsp neutral oil – I used avocado oil
2 eggs, beaten
3–4 cloves garlic, minced
200g small/medium prawns, peeled and deveined
1 heaping tsp cornstarch
White pepper
Spring onions, sliced
1 tsp blachan chilli - I used this given by my MIL
1 tsp light soy sauce or fish sauce
Kitchen Tools I Used
Silicone spatula – won’t scratch your pans
Garlic press for super quick prep
A good knife
Method
Prep everything first. Cube the carrot cake, beat the eggs, mince the garlic, peel & devein the prawns, slice the spring onions, and get all other ingredients measured and placed within reach.
Add cornstarch and white pepper to the prawns and give it a good mix.
Heat oil in a non-stick pan over medium-high. Add prawns and cook them until they just turn orange. Set aside.
To the same pan, lower heat slightly, add chai poh & minced garlic to stir fry. The chai poh will start to pop more and more. When it gets a bit too much, add the carrot cake cubes!
Toss the carrot cake cubes and mix well with the garlic and chai poh. Add blachan chilli and stir fry well. You can increase heat slightly if necessary.
Ensure the ingredients in the pan are laid flat like a pancake, then pour the beaten eggs evenly over. I add the cooked prawns and push it into the egg-pancake while it’s still wet. I also leave everything cooking for a couple of minutes to avoid scrambling this dish. I like it more like a pancake-style if you get what I mean!
Before flipping or scrambling, I add light soy sauce. Fish sauce works too for even more umami flavour! Then mix everything well and toss a little more before serving. Make sure to taste and adjust with more soy sauce or chilli if needed.
Garnish with sliced spring onions. Serve enjoy hot!~
📝 Meal prep tip: Since there’s another half of the carrot cake left, I cube it up and prep all other ingredients to store in the fridge for another day. This way while I’m prepping everything for one meal, I have another on standby for even quicker cooking on busier days!
Other Similar Recipes You’ll Love
Homemade Fried Carrot Cake
You really have to try making this at home to know how easy it is to enjoy this famous hawker dish at home! One of our favourites to remake at home definitely!
