Most Singaporeans need no introduction to this local favourite. You’ve probably tried having prata plain, with curry, cheese or even with ice cream. Typically served in disc-like shapes, or in the thin ‘paper prata’ form, you may think that there’s only so much you can do to the greasy dish.
But have you tried them rolled? It’s similar to those crunchy spring rolls but with a more doughy texture.
Give your own twist to the recipe by trying different fillings in place of sardines: try using tuna, salmon or minced meat. Or go vegetarian and opt to use finely chopped vegetables like cucumber. This recipe makes five rolls.
2 cans Ayam Brand Sardines in Chilli & Lime Tomato Sauce
1 packet (5 pieces) Spring Home frozen Onion Roti Paratha
Glory Nonya Sambal Chilli Sauce
- Mash the sardines in a small bowl.
- Pan-fry the roti prata, one at a time, for about 2min on each side until golden brown.
- Spread 1 tbsp of the sardines lengthwise on the lower quarter of the roti prata.
- Roll the roti prata to enclose the mixture. Serve with the sambal chilli sauce.
All ingredients can be purchased at most local supermarkets.
This article was originally published in SimplyHer April 2011.