Prawn blacan

Prawn blacan

By
From
The Complete Asian Cookbook
Serves
18-20
Photographer
Alan Benson

This is an essential accompaniment to lampries, the festive meal wrapped in banana leaves.

Ingredients

Quantity Ingredient
250g dried prawn powder
45g desiccated coconut
2 teaspoons chilli powder, or to taste
2 onions, chopped
5 garlic cloves, sliced
1 tablespoon fresh ginger, finely chopped
170ml lemon juice
1 teaspoon salt, or to taste

Method

  1. Heat the prawn powder in a dry frying pan over low heat for a few minutes, stirring. Remove to a plate. Put the desiccated coconut in the same pan and heat, stirring, until a rich chestnut brown colour. Remove to a plate. Put the remaining ingredients into a food processor and process until smooth. Add the prawn powder and coconut and process to combine, adding a little water if needed to bind the ingredients. Place in a plate and shape into a round, flat cake. Serve with rice and curries.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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