Sri Lankan Egg Hoppers with Steamed Egg and Onion Sambal
MARKET BOX RECIPES

Sri Lankan Egg Hoppers with Steamed Egg and Onion Sambal

Made using a batter similar to crêpes, Sri Lanka's crispy-edged rice flour hoppers are formed into edible bowls and filled with various toppings. For this recipe we chose a simple steamed egg & onion sambal!

  • To make the onion sambal, put some chopped chilli, onion, lemon juice, coriander and salt to taste in a food processor and blend until smooth. Adjust the balance of ingredients to taste. Transfer to a bowl and refrigerate until ready to serve.
  • Pour 1 cup of  warm water into a large bowl, add ¼ teaspoon of yeast and 1 tablespoon of sugar and leave to stand for 10 minutes until you see a few bubbles on the surface.
  • Whisk 1 cup of coconut milk (shake the can well before opening),  ½ cup of self-raising flour, salt, ⅓ teaspoon of baking soda and yeast mixture then cover and leave until the batter has risen by about 50% (about an hour to 90 minutes). Gently whisk again.
  • Heat the hopper pan or wok over a medium flame add a drizzle of oil or butter  swirl and then wipe any excess away with some kitchen towel.

  • Add a ladle of batter to the pan, swirl a few times to coat the sides with batter. Crack an egg into the centre of the pan, put the lid on and allow to cook for about 5-6 minutes. Once the egg white is solid, use a spatula to carefully remove the hopper from the pan. 

Serve immediately with the onion sambal. Repeat with remaining batter.

CHEF’S TIP:

When cooking the egg in the hopper ensure the temperature setting isn’t too high, otherwise the bottom will burn and the egg won’t cook.