Sri Lankan Christmas Canapé Recipes

Sri Lankan inspired Christmas Canapés

Last week, Aliza, one of our Little Big Flavour Kit founders, held a festive Sri Lankan inspired Christmas Canapés evening live on our Instagram and Facebook channels. Aliza promised to share the recipes with you, so here they are for you to enjoy…

Prawn Curry on Mini Coconut Roti

Follow the steps below then compile the canapés by placing one of the cooked, curried prawns on to a mini roti, along with a little of the gravy, and top with some sambol.

1. Cook the curry using raw, peeled king prawns and one of our Prawn Curry Kits.

2. Prepare the dough from our Coconut Roti kit, and form in to mini roti, ready to dry pan fry when 10 minutes from serving.

3. Heat and add a little water to our Pol Sambol kit.

Beef Curry Filled Golgapa

1. Cook our Pepper Beef Curry in advance for a little longer than the kit instructions say, to ensure a thicker consistency on the gravy.

2. Fry the Golgapa according to pack instructions so that they puff up in to balls.

3. Once cooled, make a little hole in the Golgapa and fill with hot Beef curry, some tamarind sauce - we like this one! and a little fresh coriander.

   Eat as soon as filled to ensure the Golgapa remains crisp.

Mini Salmon Hopper

These mini hoppers topped with pan fried salmon and seeni sambol (a sweet onion relish) are divine!

Hopper mix

• 3 grams of yeast

• 1.5 tbsp sugar

• 200grams rice flour- raw rice flour (check as otherwise it won’t rise!)

• 1 pinch of salt

• 400ml coconut milk

1. Mix together all of the above ingredients and leave to ferment for 10 minutes or so

2. Oil and heat a mini hopper pan on the hob. Once warm, pour in some of the hopper mix and leave to cook for 3-4 minutes on a high heat.

3. Once the hoppers have puffed up and turned golden, remove and top with some pieces of pan fried salmon fillet, and a spoonful of Seeni Sambol.

Pol Pani Tart

A delicious, sweetened coconut filling added to ready made sweet pastry cases (we like these from Waitrose) and topped with some Arrack cream.

• 1 cup desiccated coconut 

• ¾ cup good quality coconut milk – or 4 tbsp of coco nut milk powder in ¾ cup of water.

Mix these together over a gentle heat. Leave to rehydrate

• ¾ cup grated jaggery or 200g brown sugar.

• Pinch of salt

• ¼ cup water

• 4 cardamom pods smashed

• 1 cinnamon stick or 1 tsp cinnamon

• 1 star anise

Put all of the above ingredients together on a medium heat and stir until the sugar melts. Leave to steep with the spices.

Once cooled, add to the coconut and combine. Remove the spices and leave to infuse. (this can be made in advance).

Use a pastry tart and fill with pol pani, drizzle on some double thick cream mixed with a little Arrack.