Sri Lankan egg hoppers with chilli and coconut sambol
https://www.coop.co.uk/recipes/sri-lankan-egg-hoppers-with-chilli-and-coconut-sambol
The way this savoury pancake is cooked creates a bowl for the filling
-
Feeds
6
-
Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 29g
Share this recipe
Ingredients
- 1 tsp Co-op dried yeast
- 1 tsp Fairtrade caster sugar
- 400ml can Co-op light coconut milk
- 200g Co-op plain flour, plus extra if needed
- 1½ tsp sunflower oil
- 6 Co-op British free range eggs
- For the sambol
- 4 tbsp Co-op desiccated coconut
- ½ small red onion, finely chopped
- 2 green chillies, deseeded and finely chopped
- 25g pack coriander, chopped
- Juice of 1 lime
Method
- To make the hoppers, whisk the yeast and sugar together with 100ml of the coconut milk and set aside for 20 mins, until foamy
- Sift the flour into a mixing bowl, then make a well in the centre and pour in the yeast mixture, the remaining coconut milk and 150ml lukewarm water
- Whisk until you have a smooth, fairly thin batter
- Cover and set aside at room temperature overnight
- The next day, combine the sambol ingredients. Season to taste, then spoon into a serving bowl
- Place a small wok over a medium heat
- Add 1/4 tsp of the sunflower oil to the pan and swirl to coat
- Whisk the batter, then add a sixth of the mixture to the pan and swirl to coat up the sides
- If the mixture doesn’t stick to the sides, add a little more flour to create a thicker batter
- When the batter has set, after 1-2 mins, crack an egg into the centre and cover with a lid
- Allow to cook for 2-3 mins, until the egg white has set but the yolk is still runny inside
- Gently ease out of the pan and keep warm, while you repeat with the remaining batter and oil. Serve the hoppers with the sambol
