- For deep-frying: sunflower oil
- 3 golden shallots, thinly sliced on a mandolin
- 4 eggs
- 4 roti (see note)
- 1 kg (about 20 medium) uncooked prawns, peeled, cleaned, coarsely chopped
- 1 garlic clove, thinly sliced
- 1 tbsp sambal bajak (see note)
Bean sprout salad
- 2 vine-ripened tomatoes, diced
- 100 gm bean sprouts
- 2 heaped tbsp (about ¼ bunch) garlic chives, coarsely chopped
- 1 tbsp fish sauce, or to taste
- Juice of 1 lime, or to taste
- 1 tsp crushed light palm sugar
- 1For bean sprout salad, combine ingredients in a bowl, toss to combine and season to taste.
- 2Preheat 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.
- 3Crack 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.
- 4Heat 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.
- 5Drain 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 sauce.
Drink Suggestion: Cold refreshing lager. Drink suggestion by Max Allen