Egg Hoppers
Serves: 5
Recipe from Neil Rankin courtesy of British Lion eggs
Ingredients:
For the hoppers 1 tsp fast-action yeast 1 tsp sugar 150g rice flour 400g can light coconut milk 100ml coconut water sunflower oil, for frying 5 large free-range British Lion eggs For the curry 2 aubergines 1 tbsp sunflower oil ½ onion, sliced 1 tsp chilli powder 2 tsp garam masala 1 tsp mustard seeds 1 tsp grated root ginger 1 garlic clove, crushed 200g chopped tomatoes 100ml double cream For the green sambal 2 tbsp desiccated coconut 1 tbsp mint, chopped 1 tbsp parsley, chopped ½ shallot, finely chopped 2 green chillies, finely chopped 1 tbsp lime juicemethod:
- Whisk yeast, sugar, flour, coconut milk and a pinch of salt in a bowl. Cover with clingfilm and chill overnight.
- Pierce and microwave the aubergines for 6-8 minutes (alternatively you can heat an oven to Mark 4/180C/160C fan. Pierce the aubergines and bake whole for 30-40 minutes until soft).
- Allow the aubergines to cool slightly, halve and scoop out the flesh then roughly chop the flesh.
- Heat oil in a large frying pan, add onion and cook for five minutes until soft. Stir in spices, ginger and garlic and cook for two minutes. Add tomatoes and cream and bring to a gentle simmer, cook for a further ten minutes. Stir in the aubergine and season to taste.
- Mix all sambal ingredients together and set aside.
- Add enough coconut water to the hoppers batter to make a thin batter the consistency of single cream.
- Heat a small non-stick wok or deep-sided frying pan until hot and brush with oil. Add a fifth of the batter and swirl around the pan to create a thin layer of batter. Crack an egg into the middle and cook until the egg is just set and the batter is toasted and pulls away from the pan.
- Leave for a minute before removing the pancake. Spoon in some curry and sambal and serve. Repeat with remaining ingredients.
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