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PARATHA KWAY TEOWS
(Serving Size 4)

Cooking Method
Stir-Frying

INGREDIENTS
- SpringHome Roti Paratha 6 pieces
- Onion (chopped) 200 g
- Tomato (chopped) 100 g
* Turmeric Powder ¼ tsp
* Corriander Powder 1 tsp
* Chilli Powder ½ tsp
- Eggs (beaten) 2 nos
- Boneless Chicken (shredded) 200 g
- Squid (cut into 2 cm squares) 100 g
- Prawns Medium Sized (shelled) 12 pieces
- Bean Sprouts 50 g
- Chilli Sambal 2 tsp
- Red Chilli (thinly sliced) 2 nos
- Spring Onions (chopped) 2 stalks
- Salt and Pepper ¼ tsp each
- Royles Oil 4 tbsp

* Mixed together with 100 ml water

INSTRUCTIONS
1. Pan fry / bake parathas till both sides are crispy and golden brown in colour on the outside; shred and set aside.

2. Heat oil, stir fry onions & tomatoes, add spice powder mixture with chilli sambal and cook till dry and fragrant.

3. Add the chicken, squid, prawns and stir-fry; set aside. Heat oil, add the beaten eggs and scramble; toss in the shredded parathas, bean sprouts, cooked chicken and seafood mixture.

4. Season with salt and pepper.

SERVING SUGGESTION
Serve sprinkled with chilli and spring onions.

Recipe adapted from Lee Kum Kee - www.lkk.com

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