Rice paper rotis

Jump onto the recipe trend of creative methods to use up your rice paper sheets and try Matt Preston's method for turning a rice paper sheet into a roti. Perfect for mopping up any Malaysian chicken curry leftovers in the fridge when you don't feel like cooking up a batch of rice.

Credit: Jiwon Kim

• makes

  2

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• Sesame oil, for brushing
• 1 cup (250 ml) coconut cream
• 1 large lime, juiced
• 2 tsp fish sauce
• 1 tsp baking powder
• 12 sheets rice paper
• 2 tbsp vegetable oil, for frying
• Malaysian chicken curry, crème fraîche, sunflower shoots, pickled finger limes, to serve

For the chipotle ketchup

• 100 g tamarind paste
• ½ cup (125 ml) chicken stock
• ½ cup brown sugar
• 60 g rinsed, deseeded and deveined chipotle chillies in adobo (from a can)
• Salt and black pepper
• Apple cider vinegar (optional)

Instructions

1. To make the ketchup, combine the tamarind paste and chicken stock in a small saucepan. Bring to the boil over medium-high heat. Reduce the heat to medium, then simmer, stirring occasionally, for 2-3 minutes, or until thickened. Stir in the sugar and chipotle in adobo, then simmer for a further 5-6 minutes, or until thickened. Remove from the heat and allow to cool, then blitz with a stick mixer until smooth. Season to taste with salt, pepper and apple cider vinegar, then set aside.
2. Lightly grease a chopping board with sesame oil. In a small bowl, combine the coconut cream, lime juice, fish sauce and baking powder. Place a single rice paper sheet on the oiled chopping board. Brush with the coconut cream mixture, then top with a dry sheet of rice paper. Repeat layering process four times, ending with a sheet of rice paper on top (each roti should have six layers in total). Brush the final layer with sesame oil.
3. Heat the vegetable oil in a non-stick frying pan that is larger than the rice paper rounds. Fry the roti until golden, flip and cook until both sides are golden and crisp. Transfer to a board to rest before cutting and serving. Serve the roti with leftover Malaysian chicken curry, a drizzle of crème fraîche, sunflower shoots and pickled finger limes.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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The Cook Up with Adam Liaw

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