Apa De Camarao (Prawn Pie)

Recipe By:
Elizabeth
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  • Total Time 60 min Ico-add
  • Yield 12 Servings
  • Level Medium

The starter (used as snack as well) made of rice and Prawn Balchao in true Goan style.
 

Ingredients

  • 2 cups rice
  • 1 1/2 cups grated coconut
  • 1 1/2 cups toddy
  • 350 grams sugar
  • Salt to taste
  • 6 eggs
  • 1 cup prawn balchao
  • 1 tablespoon butter
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Directions

  1. 1. Wash and soak the rice overnight. Next morning grind rice and coconut separately in a blender/grinder, using the toddy, to make a fine batter.
  2. 2. Add the salt and sugar and keep aside for 3 to 4 hours till the batter is well risen.
  3. 3. Now beat gently together the 6 egg yolks and 3 of the egg whites only. Add the beaten eggs to the rice-coconut mixture.
  4. 4. Meanwhile, line a cake tin, 8 inch in diameter with greased butter paper. Divide the rice-coconut mixture into two portions.
  5. 5. Put one portion at the bottom of the cake tin evenly. Now spread the Prawn Balchao carefully over this layer, and then spread the remaining portion over the Prawn Balchao mixture.
  6. 6. Set the oven at 375 degrees F/Gas 5 and when it is hot (approx 10 minutes) put in the Apa de Camarao and bake in the middle of the oven till it is risen and the top is golden brown in colour. Remove.
  7. 7. Cool and serve as a starter or a snack with drinks.
  8. 8. Note: For the Prawn Balchao, follow the same recipe as for Fish Balchao, using prawns instead.