Name: Crab and prawn salad with crispy roti
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Ingredients: Crab and prawn salad; 400 gram cooked prawns, peeled, deveined, chopped; 220 gram cooked crabmeat, drained; 1/3 cup coriander leaves, chopped; 1 birdseye chilli, finely chopped; 1 long green chilli, seeded, chopped; 1 lime, juice; Crispy roti; 1 1/4 cup plain flour; 1 teaspoon salt; 1 teaspoon caster sugar; 1/2 cup margarine, plus 2 tsp extra; 1/2 cup water

Ingredients

Crab and prawn salad

400 gram cooked prawns, peeled, deveined, chopped

220 gram cooked crabmeat, drained

1/3 cup coriander leaves, chopped

1 birdseye chilli, finely chopped

1 long green chilli, seeded, chopped

1 lime, juice

Crispy roti

1 1/4 cup plain flour

1 teaspoon salt

1 teaspoon caster sugar

1/2 cup margarine, plus 2 tsp extra

1/2 cup water

Method

1.To make crispy roti, sift flour and salt together into a large bowl; stir in sugar. Make a well in centre; add margarine and water. Using hands, gently stir mixture together to form a ball.

2.Roll dough into a log; cut into 12 equal pieces. Knead each a few times, until smooth, and shape into balls. Coat in extra margarine; arrange in a single layer in bowl. Cover with plastic wrap; rest at room temperature overnight.

3.Working one at a time, place roti ball on a sheet of baking paper. Using a rolling pin, roll dough as thinly as possible, without tearing. Fold into thirds to create a rectangle.

4.Heat a large frying pan on high. Fry roti 1 minute each side, until puffed and golden. Repeat roiling process while each roti is cooking, being careful not to burn.

5.To make crab and prawn salad, combine all ingredients; season to taste. Spoon salad onto roti to serve.

To prevent dough layers from sticking and to ensure a good ‘puff’, spread 1/4 teaspoon margarine between folds.
Note

Woman's Weekly Food

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Ingredients

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