← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 300 g tinned sardines in tomato sauce, drained, spines removed
• 1 small onion, finely diced
• 1 Red chilli, finely chopped
• ½ Lime, juiced
• 1 handful Coriander (cilantro), chopped
• Black pepper, to taste
• 8 slices slices soft white bread, crusts removed
• 2 Eggs, beaten with a pinch of salt
• 120 ml oil, for shallow-frying

Method

1. Mash the sardines with the onion, chilli, lime juice, coriander and pepper into a chunky filling.
2. Flatten each bread slice with a rolling pin. Spread a spoonful of filling along one edge and roll up tightly; press the seam with a little beaten egg to seal.
3. Heat the oil in a frying pan over medium heat. Dip each roll in the egg and fry seam-side down first for 1–2 min a side, turning, until golden all over.
4. Drain on paper and serve warm with chilli sauce.

Tips

• Day-old bread is less likely to tear as you roll it.
• Contains wheat, egg and fish.

Sources

Written in our own words after cross-checking these recipes:

Singaporean Malaysian Recipes Seasaltwithfood