Prue Leith’s Egg Hoppers

MAKES 4

Crispy little rice flour pancakes, Sri Lankan-style, filled with a fried egg and topped with a sprinkling of spring onions and chilli – lovely for a light lunch or a zingy starter.

Made using our Prue’s World Hopper Pan.

 

Ingredients

  • 1 tsp fast-action dried yeast
  • 50ml warm water
  • 200g white rice flour
  • A pinch of sugar
  • A pinch of salt
  • 200ml coconut milk
  • 170ml water
  • Coconut oil for frying
  • 4 large eggs
  • 4 spring onions, finely sliced
  • ½ red chilli, finely sliced
  • Soy sauce to sprinkle
  • Salt and pepper

Instructions

  1. Dissolve the yeast in the warm water for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat to make another three hoppers.