A celebrated delicacy in Sri Lanka, this is a dish that was introduced to Sri Lanka by the Dutch. A standard lamprais contains rice that has been cooked in meat stock and infused with an assortment of aromatic and flavoursome spices. The rice is then served onto a banana leaf along with some meat curry, a boiled egg, an eggplant mix, a spicy shrimp paste and a Dutch frikkadel. The package is then wrapped up in a steamed banana leaf and sometimes baked for a small duration.