This Indonesian-style flatbread crammed with toppings is great for breakfast, lunch or dinner.
For deep-frying:sunflower oil3golden shallots, thinly sliced on a mandolin4eggs4roti (see note)1 kg(about 20 medium) uncooked prawns, peeled, cleaned, coarsely chopped1garlic clove, thinly sliced1 tbspsambal bajak (see note)Bean sprout salad2vine-ripened tomatoes, diced100 gmbean sprouts2 heaped tbsp(about ¼ bunch) garlic chives, coarsely chopped1 tbspfish sauce, or to tasteJuiceof 1 lime, or to taste1 tspcrushed light palm sugar
For bean sprout salad, combine ingredients in a bowl, toss to combine and season to taste.
Preheat oven to 140C. Heat 2cm oil in a wok over medium-high heat until shimmering, add shallots and stir continuously until golden and crisp (2-3 minutes). Remove with a slotted spoon and set aside to drain on paper towels.
Crack eggs one at a time into hot oil in wok and fry until golden and cooked, but yolk is still soft (2-3 minutes). Drain on paper towels and keep warm.
Heat a large frying pan or char-grill over high heat until hot, add roti one at a time and turn occasionally until hot (1-2 minutes each side), then transfer to oven to keep warm.
Drain oil from wok, return 60ml (¼ cup) to wok and heat over high heat. Add prawns, garlic and sambal bajak, toss to combine and fry, stirring occasionally, until fragrant and prawns are pink and cooked through (2-3 minutes). Spoon onto roti, then top with bean sprout salad, scatter with fried shallots, top with eggs, season to taste and serve warm with extra sambal bajak.
Note Roti are available at select delicatessens
and Indian grocers, as is sambal bajak, a mild, tomato-based chilli