King prawn and coconut roti with tomatoes, chillies and ginger

From Cookipedia

This is another variation of my favourite recipe of all time, Chingri malai roti, a crunchy hot and spicy rice cake that is a one pan main meal.

This time I've used a few fresh tomatoes chopped up and added with the raw king prawns before the roti is crisped under the grill.

Please be very careful if storing cooked rice. Refrigerate the moment it has cooled and use within 1 day

King prawn and coconut roti with tomatoes, chillies and ginger
Servings:Serves 4
Calories per serving:612
Ready in:55 minutes
Prep. time:25 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:29th December 2015

Best recipe review

I love this so much


And it's a meal I've never seen in a restaurant! 😟



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


don't grind the spices, leave them whole


  1. Quickly wash and drain the rice but don't rinse it as you normally would, this dish is best with rice of a starchy consistency.
  2. Cook in boiling water for 7 to 11 minutes.
  3. Rinse the cooked rice in cold water until it is cold. Drain well.
  4. Add the rice and coconut to a food processor with a metal blade and blend to a thick creamy consistency - adding a little milk if required to make it thinner. Remember, the inside is not going to change much whilst being cooked and will remain at roughly the same consistency as it was when first mixed.
  5. Heat the ghee in a frying pan or wok and stir-fry all of the spices for half a minute, then add the ginger and garlic and allow them to cook for a minute or so.
  6. Add the onion and reduce the heat a little and let them cook until translucent; about 5 minutes.
  7. Add the chilli to the onions, mix well and immediately remove from the heat.
  8. Preheat the grill.
  9. Lightly oil a large non-stick oven proof frying pan put on a medium heat.
  10. Add the rice mixture to the hot pan and ensure the mixture is evenly distributed and patted down. Distribute the chopped tomatoes evenly throughout the rice and coconut mixture.
  11. Cook for about 10 minutes or until the rice cake starts to catch on the bottom, then mix it up well so you get lots of crispy bits.
  12. Mix in the raw king prawns and pat down.
  13. brown under the hot grill for about 5 minutes just to colour the top surface a little.
  14. Sprinkle with lime juice and serve immediately.

Serving suggestions

This is a perfect meal on its own though it can benefit from a few tablespoons of yogurt as a side dish if the chillies are really hot. Peas and sweetcorn make a nice colourful accompaniment to this spicy recipe too.

A better way of cooking this

After making variants of this for many years, I've discovered the best method of cooking is to spread the ingredients out on a lightly greased baking tray and bake at 220° C (425° F - gas 7) for 35 minutes, stirring up the contents every 10 minutes. It might be an idea with a meat other than crayfish, to add the meat (or prawns) for the last 10 minutes so they don't dry out.

Baking tray method shown here with Crayfish and coconut rice cake with hot chillies


Add a splash of nam pla to the chopped prawns and let them marinade for a few hours for a more fishy taste.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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