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Apa de Camarao (Prawn Pie)

2 cups rice
1.5 cups grated coconut
1.5 cups toddy
350 g. sugar
6 eggs
1.25 cups prawn balchao
1 tablespoon butter
salt to taste

Wash and soak rice overnight. Next morning, grind rice and coconut separately with the toddy, to make a fine batter. Add the salt and sugar and keep aside for 3-4 hours till the batter is well risen. Now beat gently together the 6 egg yolks and only 3 egg whites. Add this to the rice-coconut mixture. Meanwhile line a cake tin 8" in diameter with greased butter paper. Divide the mixture into 2 equal parts/portions. Put one portion evenly at the bottom of the cake tin. Now spread the prawn balchao over the bottom layer and then cover with the second portion of the rice-coconut mixture evenly. Bake in a preheated oven at 375 F till the Apa de Camarao is risen and golden brown on top. Cool and serve as a main dish, as a starter, sliced or with drinks sliced.
camaraoClick to see larger image




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