Main · Season 16

Lamprais

Name: Lamprais
Yield: 8
Ingredients: 4 chicken wings; 1 sprig of curry leaves; 1 tsp Kashmiri chili; 3 tsp ground cumin; 3 tsp ground coriander; ½ tsp turmeric; 10cm piece pandan leaf; 8cm piece Sri Lankan cinnamon bark; 1 shallot, sliced; 2 garlic cloves, crushed; 3 cardamom pods, crushed; 1 whole lemongrass stalk, crushed; 1 tbsp salt; 1-2 tsp ground black pepper; 1 large red onion, thinly sliced; 5 curry leaves; 8cm piece cinnamon bark; 5cm piece pandan leaf; 2 cardamon pods, crushed; 1 large green chilli, sliced; 1 garlic clove, crushed; 1 tbsp red chilli flakes; 2 tbsp oil; 1 tsp salt; 1 tbsp white vinegar; 1 tbsp Sri Lankan treacle or maple syrup; 50g dried shrimp; 50g desiccated coconut; 1 sprig curry leaves; 1 inch piece pandan leaf

Savindri Perera

Contestant · 08 Jul 2024

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Serves

Components

Ingredients

Season

Ingredients

Stock

4chicken wings

1sprig of curry leaves

1 tspKashmiri chili

3 tspground cumin

3 tspground coriander

½ tspturmeric

10cm piecepandan leaf

8cm pieceSri Lankan cinnamon bark

1shallot, sliced

2garlic cloves, crushed

3cardamom pods, crushed

1whole lemongrass stalk, crushed

1 tbspsalt

1-2 tspground black pepper

Seeni Sambal (Caramelised Onion Relish)

1 largered onion, thinly sliced

5curry leaves

8cm piececinnamon bark

5cm piecepandan leaf

2cardamon pods, crushed

1 largegreen chilli, sliced

1garlic clove, crushed

1 tbspred chilli flakes

2 tbspoil

1 tspsalt

1 tbspwhite vinegar

1 tbspSri Lankan treacle or maple syrup

Roasted Coconut Belacan

50gdried shrimp

50gdesiccated coconut

1 sprigcurry leaves

1 inch piecepandan leaf

1 tspchili flakes

1whole dried red chilli

Twice Cooked Plantain

1plantain, peeled and cubed into 15mm cubes

5curry leaves

1/2shallot, finely chopped

1clove of garlic, chopped

2 tspground cumin

1 tspground coriander

1/2green chilli sliced

1 tspturmeric

1 tspsalt

400mlcoconut milk

oil for frying

Frikkadels

250gpork mince

45gcoconut milk

2shallots

8curry leaves

3 tspground black pepper

1 tspchilli flakes

1 tbspsalt

2cloves of garlic

1 largegreen chilli, roughly chopped

1 tbspoil

Pork Belly

400gpork belly, cut into thick rashes

400mlchicken stock

2 tspturmeric

1 whole stickSri Lankan cinnamon

1 sprigcurry leaves

1 tbspsalt

Eggplant Pahi

1eggplant, cut into strips – 1cm x1cmx4cm

4large shallots, diced

2cloves of garlic, minced

1 sprigcurry leaves

1large green chilli, sliced

1 tspturmeric

1 tspKashmiri chilli

2 tbspwhole grain mustard

200mlcoconut milk

3 tbspwhite vinegar

3 tbspSri Lankan treacle or maple syrup

2-3 tspsalt

oil for frying

Lamprais Curry

200gchicken thigh, diced

200gprepared pork belly

2 tbspoil

1shallot, diced

2cloves garlic, crushed

1/2green chilli, sliced

1/2stick lemongrass, white part - thinly sliced

1sprig curry leaves

2 tspground cumin

2 tspground coriander

3 tspsmoked paprika

½ tspfenugreek seeds

2 tspminced ginger

½ tspground black pepper

2cardamon pods – crushed

2whole cloves

2 inch piececinnamon

300mlcoconut milk

2 tspSri Lankan treacle or maple syrup

salt, to taste

Lamprais Rice

200gsamba rice

300gprepared stock

1cardamon pod

3x4cm piecespandan leaf

50gbutter

salt, to taste

4 banana leaves, to assemble

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

VegetarianMain

Recipe by Savindri Perera, Season 16. Originally published by Network 10 on 08 Jul 2024.

Original on 10 Play ↗