Recipes
Photo by WGBH
Roti Prata Surf and Turf Sandwich
Episode 912-Cooking on the Fly: Singapore Street Hawker Food
Serve 4
Ingredients
1 bunch scallions, white and green parts, chopped
1/2 white onion, sliced
6 large shrimp, peeled & deveined, finely chopped
2 cups chai tow kway* (Singapore-style fried carrot cake), chopped
1 cup finely chopped cooked pork
4 eggs, beaten
4 roti prata (or Naan bread)
Sambal
Canola oil for cooking
Kosher salt to taste
Directions
1. Heat a large non-stick skillet over medium-high heat. Add enough oil to coat bottom of pan. Add scallions, onions and salt to taste and cook 2 minutes to soften. Add shrimp and cook a minute. Then add chai tow kway and pork and cook another minute, tossing to combine. Season to taste. Add eggs to pan and allow to set, 2 to 3 minutes. Cut omelet in half and fold each half over itself. Continue to cook 30 more seconds to cook egg through.
2. Place each omelet half on a piece of roti prata. Spread sambal on other two roti prata and place on top of omelet to form a sandwich. Cut sandwiches into quarters and serve.
*Stir-fried daikon radish may be substituted.
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