- 25 string hoppers (To prepare string hoppers use AMK, Derana rice flour will be ideal)
- 1/4 cup coconut milk (Recommend Econutrena Coconut cream brand)
- 1 medium-sized carrot, cut into thin strips
- 1/2 leek, cut fine
- 1/2 medium-sized onion, cut fine
- 2 tbsp ghee or margarine
- 6 garlic cloves, peeled
- 1 cm piece of fresh ginger
- 4 cardamom pods, bruised
- 1 cm piece of cinnamon
- 3 cloves
- 5 cm piece of Rampe (pandan leaves)
- 1 sprig of curry leaf
- salt to taste
- 6 king prawns, cleaned
- Omelete made with 2 eggs, cut into strips
- 30 g cashew nuts
- 20 g sultanas
- 1 tbsp ghee
- Heat the ghee and fry the cashews and sultanas.
- Break up the string hoppers and moisten them with coconut milk.
- Mix the prawns in a half teaspoon of chilli powder and 1/4 teaspoon of salt and deep fry.
- In a mortar and pestle grind the ginger and garlic.
- In a frying pan or wok heat the ghee or margarine under low heat.
- Add cinnamon, cardamom pods and cloves. Stir quickly, and add the garlic and ginger paste.
- Add the curry leaves and Rampe and then carrots and leeks.
- Turn the heat down and let the vegetables cook for a few minutes.
- Add string hoppers and salt, and stir well.
- Chop up fried prawns and add.
- Make the omelette, cut into thin strips and garnish on top together with the fried cashews and sultanas.
- Mahavel/MDK or Maharaja Rice flour ideal for making string hoppers – Available @ Serandib
- Maggi Coconut Milk Powder will be ideal quality for this (Available @ Serandib)
Please visit our store or online shop for your ingredients