Crab and prawn salad with crispy roti

  • 45 mins preparation
  • 25 mins cooking
  • Makes 12 Item
  • Print


Crab and prawn salad
  • 400 gram cooked prawns, peeled, deveined, chopped
  • 220 gram cooked crabmeat, drained
  • 1/3 cup coriander leaves, chopped
  • 1 birdseye chilli, finely chopped
  • 1 long green chilli, seeded, chopped
  • 1 lime, juice
Crispy roti
  • 1 1/4 cup plain flour
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 1/2 cup margarine, plus 2 tsp extra
  • 1/2 cup water


Crab and prawn salad with crispy roti
  • 1
    To make crispy roti, sift flour and salt together into a large bowl; stir in sugar. Make a well in centre; add margarine and water. Using hands, gently stir mixture together to form a ball.
  • 2
    Roll dough into a log; cut into 12 equal pieces. Knead each a few times, until smooth, and shape into balls. Coat in extra margarine; arrange in a single layer in bowl. Cover with plastic wrap; rest at room temperature overnight.
  • 3
    Working one at a time, place roti ball on a sheet of baking paper. Using a rolling pin, roll dough as thinly as possible, without tearing. Fold into thirds to create a rectangle.
  • 4
    Heat a large frying pan on high. Fry roti 1 minute each side, until puffed and golden. Repeat roiling process while each roti is cooking, being careful not to burn.
  • 5
    To make crab and prawn salad, combine all ingredients; season to taste. Spoon salad onto roti to serve.


To prevent dough layers from sticking and to ensure a good 'puff', spread 1/4 teaspoon margarine between folds.

More From Women's Weekly Food