- Cook roti in a non-stick pan and set aside.
- Shred lettuce, cabbage and roughly chop herbs, and loosely toss in a bowl.
- Place roti on a plate and place herb salad on top.
- Place prawns on top of salad and dress with Kecap Manis, Kewpie Mayonnaise and Kewpie Sriracha.
- Finish with a sprinkle of crushed peanuts and deep-fried spring onion, and a squeeze of lime.