Roti Canai With Butter
Prawns
Oven temperatures are
for conventional; if using fan-forced (convection), reduce the temperature by
20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1
tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless
specified) and cups are lightly packed. | All vegetables are medium size and
peeled, unless specified. | All eggs are 55-60 g, unless specified.
Ingredients:
450 g (3 cups) plain flour
60 ml (¼ cup) milk
1 egg, lightly beaten
2 tbsp vegetable oil
1 tbsp caster sugar
150 g ghee, melted, cooled
Butter prawns
1 kg green king prawns
vegetable oil, to deep-fry, plus 1 tbsp extra
30 g (⅓ cup) desiccated coconut
3 egg yolks, lightly beaten
100 g butter, chopped
2 garlic cloves, finely chopped
6 bird’s-eye chilies, finely chopped
1 cup fresh curry leaves (see Note)
3 tsp soy sauce
1 tsp caster sugar
2
tsp rice vinegar
Method:
1.
Place flour, a pinch of salt, 150 ml water,
milk, egg, oil and 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 ghee and turn to coat. Cover with
plastic wrap and set aside overnight at room temperature.
2.
The next day, remove 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.
3.
To make butter prawns, peel 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.
4.
Heat a wok or frying pan over medium-high heat.
Add coconut and cook, stirring, for 20 seconds or until golden. Remove from pan
and set aside. Add 2 tsp oil, then add egg yolks and cook, stirring with a
fork, until broken up and stringy. Remove from pan and set aside. Add butter
and remaining 2 tsp oil, then add garlic and chilli. Cook for 2 minutes or
until fragrant. Add curry leaves and cook for 30 seconds, then add soy sauce,
sugar and rice vinegar. Add prawns to pan with reserved coconut and eggs, and
toss to combine. Keep warm.
5.
Heat a frying pan over medium-high heat.
Working 2 at a time, add roti and cook for 3 minutes on each side or until
golden and cooked through. Serve immediately with butter prawns.
