Sambal Seafood Bisque Pot Pie with Roti John Crust

Preheat oven to 190°C (375°F).

Prepare the Roti John Crust: Coarsely crush the Roti John using a food processor or by hand, aiming for a crumbly texture, but not a fine powder. Add 1 tablespoon of melted butter and mix well to lightly coat the crumbs. Set aside.

Make the Sambal Seafood Bisque: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. The aroma will be sweet and savory.

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

Stir in the Sambal Oelek and tomato paste, cooking for 2 minutes to deepen the flavor. Be careful, the chilli aroma will be strong.

Add the chopped shrimp, squid, and fish to the pot and cook until they turn opaque and slightly pink, about 3-5 minutes. Season with salt, pepper, and sugar.

Sprinkle the flour over the seafood mixture and cook for 1 minute, stirring constantly to create a roux. This will help thicken the bisque.

Gradually pour in the fish stock, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.

Stir in the heavy cream and simmer for another 5 minutes, or until the bisque reaches your desired consistency. Adjust seasoning as needed.

Assemble the Pot Pies: Divide the Sambal Seafood Bisque evenly among four oven-safe bowls or ramekins.

Top each bowl with the crushed Roti John crust, gently pressing it down to cover the filling completely.

Whisk the remaining 1 tablespoon of melted butter with the egg to create an egg wash. Brush the egg wash evenly over the Roti John crust to promote browning.

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. The edges of the crust should be crisp and flaky.

Garnish with chopped spring onions before serving. Serve hot and enjoy the comforting spice and creamy textures!