Lamprais is undoubtedly the most notable and sought-after relic of Dutch colonial rule in Sri Lanka. The name ‘lamprais,’ which translates approximately to a packet of lumped rice, refers to a combination of extremely specialized side dishes and a beautifully flavorful rice. This is then wrapped in banana leaves and roasted for a few minutes in a heated oven until the aroma of the banana leaves permeates the rice. And, believe me, there is no aroma that will stir the Lankan hunger like that of a lamprais.
Rice
Ingredients
- 500g suduru samba rice
- 6 cups boiling water
- 50g ghee or Butter
- 2 chicken stock cubes
- Spice bundle (2 tbs whole Cardamom, Cloves, Black Pepper, star anise and 2 bay leaves wrapped in muslin)
- 1 Cinnamon Stick
- 2 dried limes
- 2 Onion, chopped
- 3 Garlic cloves, chopped
- 2 tbs Ginger root, chopped
- 2 Lemon Grass, chopped
- 1 piece rampa (Pandan Leaves)
- Pinch of saffron
- Banana leaves (for the parcel) (available from Asian groceries)
Method
In a skillet, heat the ghee or butter, then add the garlic, ginger, and onion and cook for 4-5 minutes, or until the scent emerges. Then add the rice and thoroughly combine. Combine the water, stock cubes, spice bunch, and saffron in a mixing bowl. Cover and simmer until the rice is cooked. Remove the spice bundle after cooking.
Sambal Belacan
Ingredients
- 3 tbs crushed chilli
- 100g dried skinless shrimps (roasted)
- 2 garlic cloves, roughly chopped
- 2 tbs ginger root, roughly chopped
- 1 tbs olive oil
- 2 tbs lime juice
- 1 tsp sugar
- Salt to taste
Method
Heat the oil in a pan, then add the ingredients and cook for 4-5 minutes. Remove from the heat and set aside to cool. Add sugar, lime, and salt and pound together. Check the seasoning and set aside.
Deep-fried boiled eggs
Boil eggs for 8 minutes, then remove the shells and deep fry till golden brown in vegetable oil.
Assembly
Soften the banana leaves over a flame before assembling the rice packages. In a shallow dish, arrange two leaves over each other and place three serving spoons of steaming rice in the center. Arrange some of the meat curry, deep-fried boiled egg, shrimp belacan, and two cutlets on top of the rice. Fold the banana leaves around the filling and attach with toothpicks. Rep with the rest of the leaves and filling. Preheat the oven to 170°F when ready to serve. Place the parcels on a baking sheet with the opening at the top. Bake for 12 minutes, or until the banana leaves begin to brown. Remove from the oven, lay a package on a plate, and allow your guests to unwrap them at the table as they savor the delectable fragrances!
