Egg hoppers
Egg hoppers
- 4
Nutrition per serving
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.