Rice paper Roti

LOCATION: Kangaroo Island

Ingredients

• Sesame oil, for brushing
• ½ cup (125 ml) coconut cream
• 1 tsp fish sauce
• Juice of 1 lime
• ½ tsp baking powder
• 24 rice paper sheets
• Vegetable oil, for frying

Instructions

1. Brush a chopping board with sesame oil to grease. Combine the coconut milk, fish sauce, lime juice and baking powder in a bowl.
2. Lay a rice paper sheet on the board. Brush with a good amount of the coconut mixture to the edges, it needs to be nice and wet. Lay another rice paper sheet on top. Repeat with 5 more rice paper sheets, bushing with coconut mixture between each layer (if the sheets are curling, add more coconut mixture). Brush the top rice paper sheet with sesame oil.
3. Add enough oil in a frying pan until about 5 mm deep. Heat over medium-high heat. Add the wrapper stack and cook, for 2 minutes on the first side. Turn over and cook for a further 3 minutes or until each side is golden. Transfer to a tray lined with paper towel to drain. Repeat with the remaining rice papers, coconut mixture and sesame oil. Use a pizza cutter to cut into wedges. Serve roti with leftover curry.