Sri Lankan-style egg hoppers with chilli sambal
7
Points®
Total time: 2 hr 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Cooking eggs on a pancake not only looks impressive, it tastes incredible too
Ingredients
Dried baking yeast
½ teaspoon(s)
Caster Sugar
½ teaspoon(s)
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Gluten free rice flour
125 g
Red onion
½ small
Cherry Tomatoes
100 g
Chilli, green or red
1 individual
Lime Juice, Fresh
30 ml
Olive Oil
½ tablespoon(s)
Egg, whole, raw
4 medium, raw
Coriander, fresh
1 teaspoon(s)
Instructions
1
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.
2
To make the chilli sambal, pound the onion, tomatoes, chilli and lime juice to a chunky paste using a pestle and mortar.
3
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.
4
Serve the egg hoppers topped with the chilli sambal and coriander.
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