Egg hoppers
- Serves 4
Nutrition per serving
-
kcal 0
-
fat 0g
-
saturates 0g
-
carbs 0g
-
sugars 0g
-
fibre 0g
-
protein 0g
-
salt 0g
Ingredients
- 1 tsp active dry yeast
- 150ml water
- 270g rice flour
- 1 tsp sugar
- 250ml coconut milk
- 1/4 tsp baking soda
- Canola oil, for greasing the pan
- 4 eggs
- FOR THE ONION SAMBOL
- 1 tbsp dried Maldive fish chips or coarsely chopped dried shrimp
- 3 dried chiles de abol, stem removed (red chillies, available at Spinneys)
- 1 medium yellow onion, chopped
- Juice of 1 lime
- 1 tsp kosher salt, plus more to taste
Method
Make the sambol by puréeing the dried fish, chillies, onion, lime juice, and salt, to make a smooth paste. Transfer to a bowl and refrigerate until ready to serve.
Combine yeast with water heated to 115C in a bowl. Set aside until foamy, about 8–10 mins. Combine 1 tsp. salt, flour, and sugar in a bowl; add yeast mixture and stir into a batter. Cover, and set aside for 2 hrs. Add the coconut milk and baking soda; stir until smooth. Chill the batter for 1 hr.
Heat an 8 inch nonstick skillet over high heat and grease lightly with oil. Add 40ml batter, and swirl around to cover the surface. Cook until the batter begins to set, about 1 min. Cover, and cook until set and the edges are crispy, about 2 mins. Crack the egg into the centre and cover to cook for 3 mins. Remove the hopper from the pan, and serve with the sambol, and any other chutneys on the side.
