Ingredients
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450 g Plain Flour
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1 Egglightly beaten
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60 ml Milk
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2 tbsp Vegetable Oil
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1 tbsp Caster Sugar
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150g Gheemelted, cooled
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Butter Prawns
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1 kg Green King Prawns
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1 tbsp Vegetable Oil+ for deep frying
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30 g Desiccated Coconut
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3 Egg Yolkslightly beaten
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100 g Butterchopped
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2 cloves Garlicfinely chopped
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6 Bird's Eye Chillifinely chopped
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1 cup Fresh Curry Leaves
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3 tsp Soy Sauce
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1 tsp Caster Sugar
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2 tsp Rice Vinegar
Directions
I have chosen a trio of street food recipes for the Malaysian Grand Prix. It means that the recipes should be quick and simple to make and packed full of flavour. The first in my trio is Roti Canai which is a type of flaky flat bread that is used to dip into curry or other dishes.
I chose this recipe because my eldest is the world’s biggest flat bread fan. The plan was that he would be so excited by the flat breads that he wouldn’t notice the prawns, accidentally eat one and then rememeber that they used to be his favourite thing. 5 year olds are so fickle!
Amazingly it worked, however he then said, ‘If you could make all the foods I don’t like look as nice as this I will be able to eat them.’ Not sure if that is a compliment or an insult. Children – you’ve got to love them!!
The recipes are all from Luke Nguyen on SBS Food. I really recommend this website for recipes – they have never let me down.
I am not sure my first few roti canai turned out right, but I eventually got the hang of them. Also the recipe requires soaking of the dough OVERNIGHT – don’t get caught out.
Steps
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1
Done
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Place the flour, a pinch of salt, 150 ml water, 60 ml milk, the egg, 2 tbsp. oil and 1 tbsp. sugar in the bowl of an electric mixer fitted with a dough hook. Knead for 6 minutes until smooth and elastic. Divide dough into 12 equal balls. Place balls in a large dish, pour over the ghee and turn to coat. Cover with plastic wrap and set aside overnight at room temperature. |
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2
Done
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The next day, remove the balls from dish. Working one at a time on a clean work surface, using your hands, stretch out dough as thin as possible. Fold in 2 sides to form a rectangle, then working from the shorter ends, fold both ends towards centre, making sure they overlap slightly. Set aside. |
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3
Done
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o make the butter prawns, peel the shell away from body of prawns, leaving heads and tails intact. Half-fill a deep-fryer or a large saucepan with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, cook prawns for 2 minutes or until just cooked through. Remove using a slotted spoon and drain on paper towel. Set aside. |
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4
Done
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Heat a wok or frying pan over medium-high heat. Add the coconut and cook, stirring, for 20 seconds or until golden. Remove from pan and set aside. Add 2 tsp oil, then add the egg yolks and cook, stirring with a fork, until broken up and stringy. Remove from pan and set aside. Add the butter and remaining 2 tsp oil, then add the garlic and chilli. Cook for 2 minutes or until fragrant. Add the curry leaves and cook for 30 seconds, then add the soy sauce, sugar and rice vinegar. Add the prawns to pan with the reserved coconut and eggs, and toss to combine. Keep warm. |
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5
Done
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Heat a frying pan over medium-high heat. Working 2 at a time, add the roti and cook for 3 minutes on each side or until golden and cooked through. Serve immediately with butter prawns. |
