Salted Egg Yolk Roti Prata with Coconut Prawn Soup

**Salted Egg Yolk Roti Prata:**

1. **Prepare the Dough:** In a large bowl, combine flour, salt, and sugar. Gradually add lukewarm water while mixing until a shaggy dough forms. Add 2 tablespoons of ghee or oil and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly sticky.

2. **Rest the Dough:** Form the dough into a ball, coat with remaining ghee/oil, and cover. Let it rest for at least 1 hour at room temperature. This allows the gluten to relax, resulting in a more tender prata.

3. **Prepare the Salted Egg Yolk Filling:** Crumble the cooked salted egg yolks into a small bowl. Add a tablespoon of melted butter to help bind the mixture.

4. **Divide and Flatten:** Divide the dough into 4 equal portions. On a lightly oiled surface, stretch or roll each portion into a thin, almost translucent circle. This requires gentle handling to avoid tearing.

5. **Assemble the Prata:** Spread the crumbled salted egg yolk mixture evenly over the stretched dough, leaving a small border around the edges. Fold the dough inwards from all sides to create a square or rectangular shape. Be careful not to overfill.

6. **Cook the Prata:** Heat a non-stick skillet over medium heat. Add a tablespoon of ghee/oil to the skillet. Gently place the filled prata onto the hot skillet. Cook for 3-4 minutes per side, or until golden brown and crispy. The prata should puff up slightly.

7. **Fluff and Serve:** Remove the cooked prata from the skillet and gently clap it between your hands to fluff it up. This creates a light and airy texture.

**Coconut Prawn Soup:**

8. **Infuse the Broth:** In a saucepan, combine chicken broth, coconut milk, lemongrass, ginger, galangal (if using), and lime leaves. Bring to a simmer over medium heat and let it simmer for 15 minutes to infuse the flavors.

9. **Add the Prawns:** Add the prawns to the simmering broth and cook for 3-5 minutes, or until they turn pink and opaque. Be careful not to overcook the prawns.

10. **Season and Finish:** Remove the lemongrass, ginger, galangal, and lime leaves from the soup. Stir in fish sauce, lime juice, and bird's eye chili (if using). Taste and adjust seasoning as needed.

11. **Serve:** Ladle the hot coconut prawn soup into bowls. Garnish with fresh cilantro. Serve immediately alongside the warm salted egg yolk roti prata.