Name: Roti Babi (Bread Toast topped with Minced Pork and Prawn (Shrimp))
Yield: Makes 6 to 8 Servings
Ingredients: 1 red or green chilli, deseeded and diced finely; 1 yellow onion, diced finely; 1½ teaspoons cornflour; 1 bunch coriander leaves (cilantro), stems removed, chopped finely; 4 cups vegetable oil; ½ teaspoon Lea & Perrins Worcestershire sauce; 1 teaspoon light soy sauce; 1 teaspoon salt; 12 square slices white bread; 450 g or 1 pound minced pork; 230 g or 8 ounces prawns (shrimps), minced finely; 2 eggs

Preparation info

Makes
6 to 8
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

My all-time favourite sinful sandwich is roti babi, especially delicious when the bread is crispy yet drenched in oil, top heavy with a tasty pork and prawn (shrimp) stuffing. We sometimes had it at tea-time and I still can recall the warm fried aromas in the middle of a hot afternoon.

Ingredients

12 square slices white bread
450 g or 1 pound minced pork

Breakfast

Method

Toast the bread slightly to stiffen the bread. Then spread some butter on each side.
Meanwhile, combine the minced pork, minced prawns, egg, onion, chillies, coriander leaves, cornflour, salt, light soy sauce, and Lea & Perrins sauce. Knead into a fine mixture.
Scoop a tablespoon of the pork topping on each slice of bread and spread the topping wi

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