Sri Lankan-style egg hoppers with chilli sambal
Dried baking yeast
Reduced Fat Coconut Milk, Canned
Gluten Free Rice Flour
125 g, We used Doves Farm
½ small, finely chopped
100 g, finely chopped
Chilli, Green or Red
1 individual, finely chopped
Lime Juice, Fresh
Egg, whole, raw
4 medium, raw
1 teaspoons, to serve
- Put 75ml warm water in a bowl with the yeast and sugar. Leave, uncovered, for 8-10 minutes until the mixture starts to bubble. Stir in the coconut milk then add the rice flour and whisk to a smooth batter. Season. Cover and chill for at least 2 hours, preferably overnight. Whisk again before using.
- To make the chilli sambal, pound the onion, tomatoes, chilli and lime juice to a chunky paste using a pestle and mortar.
- Lightly grease a small lidded wok or deep frying pan with a little of the oil and put over a medium heat. Add a ladleful of batter and swirl the pan so the batter covers the base and sides. Cook for 1 minute, then crack an egg into the middle. Cover with the lid and cook for 2-3 minutes, or until cooked to your liking, then slide onto a plate. Repeat with the rest of the batter and eggs.
- Serve the egg hoppers topped with the chilli sambal and coriander.