Prawn and egg roti

1.For bean sprout salad, combine ingredients in a bowl, toss to combine and season to taste.

2.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.

3.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.

4.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.

5.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.