Ingredients with Measurements:
- 1 cup of basmati rice
- 1 1/2 cups of water
- 1/2 cup of coconut milk
- 1/2 teaspoon of salt
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of fennel powder
- 1/2 teaspoon of cinnamon powder
- 1/2 teaspoon of cardamom powder
- 1/2 teaspoon of black pepper powder
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1/2 cup of tomato puree
- 1/2 cup of vegetable broth
- 1/2 pound of prawns, peeled and deveined
- 1/2 cup of cashews, chopped
- 1/2 cup of raisins
- 1/2 cup of shredded coconut
- 4 hard-boiled eggs, sliced
- Banana leaves or parchment paper
Special equipment needed:
- Large pot with lid
- Medium pot with lid
- Frying pan
- Oven-safe dish
- Kitchen twine
Step-by-step instructions:
1. Rinse the rice in cold water and drain. In a large pot, add the rice, water, coconut milk, salt, turmeric, cumin, coriander, fennel, cinnamon, cardamom, and black pepper. Stir well and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes.
2. In a frying pan, sauté the onion, garlic, and ginger until fragrant. Add the tomato puree and vegetable broth. Stir well and bring to a boil. Add the prawns and cook for 3-5 minutes until pink and cooked through.
3. Preheat the oven to 350°F.
4. In a bowl, mix the cashews, raisins, and shredded coconut.
5. Cut the banana leaves or parchment paper into 8-inch squares. Place a spoonful of rice in the center of each square. Top with a spoonful of the prawn mixture, a spoonful of the cashew mixture, and a slice of hard-boiled egg.
6. Fold the banana leaves or parchment paper around the filling to form a packet. Tie with kitchen twine to secure.
7. Place the packets in an oven-safe dish and bake for 20-25 minutes until heated through.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Sodium: 600mg
Sugar: 15g
Substitutions for ingredients:
- You can use jasmine rice instead of basmati rice.
- You can use chicken broth instead of vegetable broth.
- You can use shrimp instead of prawns.
- You can use almonds instead of cashews.
- You can use dried cranberries instead of raisins.
Variations:
- You can add vegetables such as carrots, peas, and bell peppers to the prawn mixture.
- You can use chicken or beef instead of prawns.
- You can add spices such as cloves, nutmeg, and allspice to the rice.
Tips and tricks:
- Make sure to rinse the rice well to remove excess starch.
- Use fresh prawns for the best flavor.
- Toast the cashews and shredded coconut for extra flavor.
- Use a sharp knife to cut the banana leaves or parchment paper.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the packets in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the packets on a platter with fresh herbs such as cilantro and mint.
Garnishes:
- Fresh herbs such as cilantro and mint.
Pairings:
- Serve with a side of cucumber raita or mango chutney.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
- Naan bread or roti.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or vegetable broth and stir well.
Food safety advice:
- Make sure to cook the prawns thoroughly to avoid any foodborne illnesses.
Food history:
- Lamprais is a Sri Lankan dish that was influenced by Dutch cuisine during colonial times.
Flavor profiles:
- This dish has a fragrant and spicy flavor profile with hints of coconut and cashews.
Serving suggestions:
- Serve this dish as a main course for lunch or dinner.
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Region: Sri Lankan