APA DE CAMARAO
Best of Goan Cooking – by Joyce Fernandes
The Filling: 1 kg. fine prawns,
4 tbsps oil,
5 large onions (chopped fine),
6 tbsps. Spice Paste No.6,
4 tbsps. sugar,
1/2 coconut milk.
The Batter: 250 gms rice (soaked overnight),
1/2 grated coconut, 1/4 bottle toddy,
4 egg yolks (beaten),
6 tbsps sugar,
1/2 tsp salt.
Clean the prawns and apply salt. Heat oil, brown the onion and mix the prawns. Stir-fry for 5 minutes, add spice paste, sugar and salt to taste. Add coconut milk and cook till dry.
Grind the rice and coconut separately using just enough toddy. Mix the ground ingredients together in a large pan. Add egg yolks, sugar and salt. A little more toddy may be added in case the batter is too dry. Keep aside for 4 hours covered and in a warm place.
To Assemble: Take a greased baking pan, pour half the rice mixture, then spread the prawn mixture evenly. Pour the remaining rice mixture and bake in a preheated over at Gas Mk.4 till well browned. Check piercing a knife to see if it comes out clean. Cool, slice and serve.