Instead of skewers, the chicken here is added straight to the peanut sauce and served alongside Roti Jala, which literally means “net bread”.
By Shannon Lim
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Fishnet Crepe with Peanut Sauce Chicken
- Total Time: 50 mins
- Yield: 4 1x
Description
Instead of skewers, the chicken here is added straight to the peanut sauce and served alongside Roti Jala, which literally means “net bread”.
Ingredients
Roti Jala
- 120g (1 cup) Flour (60g Rice Flour + 60g Starch for gluten free option)
- 60ml (1/2 cup) Milk or coconut milk
- 180ml (3/4 cup) Water
- 1 medium Egg
- 1/2 tsp Salt
- 1/2 tsp Turmeric Powder
- 1/2 tbsp Oil
Kuah Kacang Ayam (Chicken Peanut Sauce)
- 500g Deboned Chicken Thigh - cut into 2 inch pieces
- 500g (2 cups) Roasted Peanuts - lb / grind roughly
- 2 tbsp Brown Sugar / Jaggery
- 1 tsp Salt
- 2 inch Turmeric Leaf - chiffonade (roll up and thinly slice)
- 250ml (1 cup) Water
- Chili Paste
- 10 Shallots
- 3 Garlic
- 1 inch Ginger
- 1 inch Lengkuas / Galangal
- 2 stalks of Lemongrass
- 10 Dried Chili - remove seeds & soak in warm water
Instructions
Roti Jala
- In a big bowl, mix all the ingredients well together (except the oil).
- Heat up a non-stick pan on medium heat. If using normal pan, grease it with an oiled kitchen towel.
- Place the mold on a plate, pour some batter into the mold. Test the flow of the batter on the bowl, make sure it flows out well.
- Bring the plate with mold over to the pan. make circular rounds or zig zag patterns around the pan to form the net patterns, as the batter flows through the holes of the mold.
- After the crepe has turns light yellow, transfer it onto a large plate and fold it into triangle shape twice.
- Continue with the rest of the batter.
Kuah Kacang Ayam (Chicken Peanut Sauce)
- Grind chili paste ingredients in processor or lb with pestle & mortar into paste. If using blender, add some cooking oil to assist the blending.
- Heat up a medium pot with 3 tbsp of oil, add in chili paste and saute until the oil breaks away from the paste. Add chicken and saute 2-3 minutes until it is fragrant and cook through. Add in ground peanuts, turmeric leaf and 1 cup of water, bring to a boil and reduce heat to simmer for about 15 mins until the sauce thickens. Remember to stir the sauce occasionally so that it doesn’t burn at the bottom of pot.
- Finally add sugar & salt to taste. Serve warm with roti jala or nasi impit (compressed rice cake).
- Serve Roti Jala with Peanut Sauce Chicken on the side.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (2 roti jala + chicken sauce)
- Calories: 520
If You Liked This Recipe, You’ll Love These
- Malaysian Potato and Chicken Curry
- Crispy Chicken Thighs in Blueberry Sauce
- Peanut Noodles with Chicken
- Thai Peanut Chicken Stir-Fry
Frequently Asked Questions
What is Roti Jala and what does the name mean?
Roti Jala is a Malaysian lacy crepe whose name literally translates to “net bread.” The fishnet pattern comes from pouring batter through a special mold with multiple holes in circular or zig-zag motions over a hot pan. 
Do I need a special mold to make these crepes?
Yes — the recipe relies on a Roti Jala mold, a cup with multiple small holes that lets batter flow in thin streams to create the net pattern. The instructions say to test the flow of the batter through the mold before bringing it over the pan.
What is galangal (lengkuas) and can I substitute it?
Galangal is a rhizome closely related to ginger but with a sharper, more citrusy-peppery flavour. It is listed in the chili paste as “1 inch Lengkuas / Galangal.” Fresh ginger is the closest common substitute, though the flavour profile will be milder.
Why does the peanut sauce need to simmer for 15 minutes?
The long simmer after adding the ground peanuts and water allows the sauce to thicken and the flavours from the chili paste, lemongrass, and turmeric leaf to meld. The instructions specifically warn to stir occasionally during this time so the thick peanut mixture does not burn at the bottom of the pot.
