120g tomatoes, sliced
100g mozzarella cheese, shredded
20g coriander leaves
60g cooked prawns
1 tortilla (from supermarkets)
Mesclun salad (from supermarkets) or any preferred vegetables
1 Place tomatoes, mozzarella, coriander and prawns on one half side of the tortilla. Fold the other half of the tortilla over so it forms a semicircle.
2 Heat a pan on low to medium heat and dry-fry the tortilla on one side until golden brown, for about 3 to 4 minutes.Flip over and repeat.
3 Remove from heat. Slice and arrange on a plate. Serve immediately with salad.
Executive chef Eddie Chan of Mel’s Place Bar & Bistro contributed this recipe. He has two children aged 15 and eight.