Roti John 'Pizza' with Sambal Seafood Bisque Sauce & Pandan Mozzarella

**Prepare the Pandan Mozzarella:** In a small saucepan, gently heat the shredded mozzarella with the knotted pandan leaves over low heat. Stir constantly until the mozzarella is melted and infused with the fragrant pandan aroma. Discard the pandan leaves. Set aside to cool slightly.

**Prepare the Sambal Seafood Bisque:** Heat oil in a large pan over medium heat. Add chopped onion and cook until softened and fragrant, about 5 minutes.

Add minced garlic and grated ginger to the pan and cook for another minute until fragrant.

Stir in the sambal oelek and tomato paste. Cook for 2 minutes, stirring constantly, allowing the flavors to meld together, releasing a spicy, savoury aroma.

Pour in the fish stock and bring to a simmer. Add the prawns, squid, and mussels. Cook until the seafood is cooked through and the mussels have opened, approximately 5-7 minutes. Discard any mussels that do not open.

Stir in the heavy cream and season with salt and pepper to taste. Reduce heat to low and simmer for another 5 minutes, allowing the bisque to thicken slightly. The colour should be a rich, creamy orange.

**Assemble the Roti John 'Pizza':** Preheat your oven to 180°C (350°F). Place the halved Roti John loaf on a baking sheet, cut-side up.

Generously spread the Sambal Seafood Bisque sauce over the Roti John halves, ensuring it reaches the edges.

Top with the melted Pandan-infused mozzarella, distributing it evenly over the seafood bisque.

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the Roti John is heated through and slightly crispy. The aroma of pandan and seafood will fill your kitchen.

Remove from the oven and let cool slightly before slicing and serving. Garnish with a wedge of lime for a citrusy kick.