Egg Hoppers
Serves: 5
Recipe from Neil Rankin courtesy of British Lion eggs
Ingredients:
For the hoppers1 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 juice
method:
- 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.
