Apa De Camarao, is something like a pie, its a special kind of dough with a prawn stuffing .

Main Ingredients of Apa De Camarao:

1 Leveled Tablespoon Dried Yeast
1/2 Cup Water
350 Grams Maida
1 & a half Egg
2 Teaspoons Ghee
Coconut Milk
1 Teaspoon Sugar
Oil

Stuffing Ingredients Used:

Around 200 Grams Cleaned Prawns
A Masala of 8 Kashmiri Chillies,
1/2 Tsp Cumin Seeds Jeera
1/2 Tsp Turmeric Powder Haldi
5 - 6 Pepper Corns
5 Flakes Garlic
1/2 Inch Ginger
Small Ball Tamarind

Sauté Ingredients:

2 Tbsp Chopped Coriander Leaves
2 Onions
1 Big Tomato
1 Green Chilly

Procedure:

Time to do some, multi tasking for this recipe, relatively simple but as we said time consuming. There are three main parts to it, the first would be preparing the dough, second getting the stuffing ready and then putting it together and baking it.

So first go through the entire recipe as its possible to do the parts together. Lets start with heating some water, and setting aside the yeast in a cup.

Make sure the water is less than boiling temperature so if its boiling, wait for it to cool a little and then put it in.

Keep the cup with yeast aside and chop the onions, coriander, chilly and tomato.

Time to sauté the onions, in a little oil, cook the onions for a bit.

You can then add the tomato and the chilly until the onions get a little brown.

While thats cooking you need to grind the Masala ingredients mentioned above in a little water and add it to the Sauté.

Mix the masala with the bagaar.

Its time to add the cleaned weighed prawns.

Mix it with the masala and stir it.

Then add the Ginger Garlic paste

Keep it on a slow flame an stir the prawns till the masala is evenly distributed.

Cook it for a while and when the prawns are getting done add the coriander leaves stir it and keep it aside.

By this time your yeast should be bubbling, its ready to be used so lets get the dough ready, or you could have your dough mixture ready for the yeast at this point if you are multi tasking.

Blend the scraped coconut in a blender, you would probably want to know how much coconut milk is required. You don't need too much, you just need it to knead the dough, instead of using water you use coconut milk. We used around 150 grams of coconut.

Grind the coconut and place it in a muslin cloth.

Squeeze out all the juice and keep it aside.

Get your maida (refined flour) out in a nice big vessel that you can knead the dough in.

Add the one and a half egg to the maida.

Add a pinch of salt to it,

Add the Ghee to the mixture,

Add some of the coconut milk

Add the yeast to it,

Its now time to start kneading the mixture.

Keep adding coconut milk till the dough is ready.

Once the dough begins to stick to itself its getting ready.

Once that happens you can stop adding coconut milk your Apa De Camarao dough is ready.

You now need the dough to swell up, you need to keep it in an airtight plastic bag, we used a ziplock for the same. Before you use it, don't forget to oil the plastic so that the dough doesn't stick to it.

Once thats done put the dough in it, it needs to be kept in a warm place for the dough to rise faster.

If your room temperature is low, the dough will take longer to rise, we had to leave the dough overnight for the dough to rise fully.

Once it rises you need to break the dough into two pieces

Flatten one of the pieces to fit the bottom of a flan vessel or any decorative oven wear that you have.

Flatten the second ball so it can lay on top of the bottom layer and stuffing.

Add the masala prawns on the bottom layer of the dough and spread them evenly.

Use the second layer to seal the dish

If you like, once again the simple fork design or any other designs that you would like.

You need to turn on the bottom heat and bake it till it gets done and then turn on the top heat until its golden brown.

That's the ready to eat Apa De Camarao.

You can use any dry stuffing I did try it out with shredded chicken cafreal and it was great.

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