Egg hoppers

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

  1. 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.

  2. 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.

  3. 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.