Chinese-Australian classics done well is the modus operandi at Lucky Prawn, the bistro within Sydney’s Bob Hawke Beer & Leisure Centre. But just like Hawke’s Brewing’s HQ isn’t all about beer – along with serving great food out of Lucky Prawn, it’s also a celebration of former PM Bob Hawke, complete with a museum of memorabilia – Lucky Prawn goes beyond its retro-Chinese-Australian remit, whether that’s with scoops of Neapolitan ice-cream or this lamington.
In its basic form, Lucky Prawn’s lamington is traditional. But add ice-cream and it becomes something else: a lamington ice-cream sandwich, unifying two sweet classics into one chocolate-y, coconut-y, ice-cream-y package.
Want to see it in action before you commit to making it yourself? Lucky Prawn is dishing up a special Valentine’s Day menu on February 13 and 14, featuring a solid selection of the bistro’s fan favourites, including the lamington. It’s the tasty finale to a meal that also includes prawn crackers, a heart-shaped take on the diner’s Sydney-famous prawn toast, dim sims and honey prawns.
Lucky Prawn’s lamington
Makes 10
Preparation time: 30 minutes, plus refrigeration and setting
Cooking time: 30 minutes
Ingredients
6 eggs
225g sugar
225g self-raising flour
50g cornflour
50g butter, melted
125ml water
Chococlate sauce (see below), for coating
Desiccated coconut, for coating
Vanilla ice-cream (optional)
Strawberry or raspberry jam (optional)
Raspberries, for serving (optional)
Chocolate sauce
250g icing mixture or sugar
25g cocoa powder (Lucky Prawn uses Nestle)
150ml milk
25g butter, melted
Method
Preheat oven to 175°C and line a 30x30cm baking tray with baking paper. Using a mixer, beat eggs on high for 5 minutes, then slowly add sugar. Keep beating until ribboning is achieved.
Sift self-raising flour and cornflour together into a bowl. Fold the flour mix into the egg mixture to make a batter. Separately, add melted butter to the water, then fold through the batter until combined.
Pour mixture into the baking tray and bake for 30 minutes. Remove from oven and cool in tray.
To make the chocolate sauce, mix icing mixture or sugar, cocoa powder and milk together. Add the melted butter and stir until combined. (If the mixture is too thick, add more milk.)
Once the sponge is cool, cut into 10 squares. Dip each cake into the chocolate sauce, then roll in desiccated coconut until coated. Put in the fridge until sauce is set.
Once set, the lamingtons can be enjoyed on their own or served with ice-cream.
For extra flair, cut the lamington into quarters, add a dollop of jam and serve with ice-cream and raspberries.
Keep in an airtight container for up to three days.
