Recipes
Prue Leith’s Egg Hoppers
Crispy little rice flour pancakes, Sri Lankan-style, filled with a fried egg and topped with a sprinkling of spring onions...
Ingredients
- 1 tsp fast-action dried yeast
- 50ml warm water
- 200g white rice flour
- A pinch of salt
- A pinch of sugar
- 200ml coconut milk
- 170ml water
- A small amount Coconut oil, for frying
- 4 large eggs
- 4 spring onions, finely sliced
- ½ red chilli, finely sliced
- A small amount soy sauce, to sprinkle
- A small amount salt and pepper
Method
- Dissolve the yeast in the warm water for 15 minutes.
- Mix the rice flour, sugar and salt in a bowl. Whisk in the coconut milk and water to a smooth consistency and stir in the yeast mix. Cover with cling film and leave to ferment in a warm place for 2 hours.
- After the 2 hours whisk the mixture until smooth. It should be the consistency of double cream, so add a splash more water to thin it if needed.
- Grease the hopper pan with a little coconut oil and heat until smoking. Add a ladleful of mixture and immediately swirl it around and up the edges of the pan to create a thin bowl-shaped pancake. Crack an egg into the centre and reduce the heat to medium. Cook, uncovered, for 1 minute, then cover with the lid and cook for another minute until the edges are starting to crisp and the base and egg are cooked but with the yolk still runny.
- Using the ‘bamboo paddle’, carefully loosen the hopper from the pan and slide it out onto the plate. Serve at once with spring onions, chilli, soy, salt and pepper.
- Repeat to make another three hoppers.