Eastington@Paddington

Flatbread base: Organic stoneground whole grain flour, water, salt

Satay: Lemongrass, shallots, garlic, cumin, coriander, galangal, roasted peanuts, palm sugar, chilli, soy sauce

Topping: Prawns, satay firm tofu, silken tofu, green onions, peanuts

After cooking top with cucumber, lettuce, bean shoots, dried shallots, chilli and more peanuts, lime juice

I would make two changes next time.

1. I would use a roti base to contrast the nuttiness in the satay.

2. Scramble/ beat the silken tofu