Indian

Jamie Oliver’s egg hoppers with green and red sambals

Name: Jamie Oliver’s egg hoppers with green and red sambals
Yield: 6
Cuisine: /indian
Ingredients: 200g rice flour; 1/2 tsp dried instant yeast; 1/2 tsp baking powder; 1 tbs coconut sugar; 200ml light coconut milk; 200ml coconut water; 50g fresh coconut flesh; 8 eggs; 1/4 cup (60ml) sunflower oil; Lime wedges, to serve; 50g fresh coconut; 3 shallots, peeled; 2 cups kale leaves, loosely packed; 1 bunch coriander, leaves picked, plus extra leaves to serve; Finely grated zest & juice of 2 limes; 1 tsp fish sauce; 6 eschalots, chopped; 2 long red chillies, chopped; 2 dried red chillies, chopped; 3cm piece of ginger, chopped; 3 garlic cloves, chopped; 2cm piece turmeric, chopped; 1 punnet cherry tomatoes; 1 tbs palm sugar; 1 tbs rice vinegar; 1 tbs fish sauce

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Mar 14, 2016

Hoppers are a Sri Lankan staple, often eaten for breakfast. This recipe includes a herb-packed zingy green sambol, and a fiery chilli sambol.

200g rice flour
1/2 tsp dried instant yeast
1/2 tsp baking powder
1 tbs coconut sugar
200ml light coconut milk
200ml coconut water
50g fresh coconut flesh
8 eggs
1/4 cup (60ml) sunflower oil
Lime wedges, to serve

Green sambol

50g fresh coconut
3 shallots, peeled
2 cups kale leaves, loosely packed
1 bunch coriander, leaves picked, plus extra leaves to serve
Finely grated zest & juice of 2 limes
1 tsp fish sauce

Red Sambol

6 eschalots, chopped
2 long red chillies, chopped
2 dried red chillies, chopped
3cm piece of ginger, chopped
3 garlic cloves, chopped
2cm piece turmeric, chopped
1/4 cup (60ml) sunflower oil
1 punnet cherry tomatoes
1 tbs palm sugar
1 tbs rice vinegar
1 tbs fish sauce

Method

1.

Place all of the hopper ingredients, except the eggs, oil and lime wedges, in a food processor, add a pinch of salt and whiz until smooth. (Batter should be a pouring consistency, loosen with a splash of coconut water if needed.) Place the batter in a large bowl, cover with plastic wrap, then chill overnight to ferment.
2.

The next day, remove hopper batter from the fridge and allow it to come to room temperature.
3.

For the green sambol, place all ingredients in a food processor and whiz until finely chopped. Taste and adjust seasoning with extra fish sauce or lime juice if needed. Set aside.
4.

For the red sambol, place the shallots, chillies, ginger, garlic and turmeric in a food processor and whiz until finely chopped. Heat oil in a frypan over medium-low heat. Add the pulsed mixture and cook, stirring, for 15 minutes or until soft. Return mixture to the food processor along with the tomatoes, palm sugar, vinegar and fish sauce. Whiz until a thick sauce, Taste and adjust seasoning with extra sugar and fish sauce if needed. Set aside.
5.

Heat a small, deep, non-stick frypan or wok with a lid over medium heat. Once hot, add a 2 tsp oil to coat the pan, pouring out any excess. Add 1/3 cup batter to pan, then, working quickly, swirl the batter around so it coats the sides and bottom of the pan. Pour any excess batter back into the bowl – you only want a very thin coating in your pan.
6.

Cook for 1 minute or until the edges start to colour, then crack an egg into the middle of the hopper and put the lid on. Cook for 3 minutes or until eggwhite is cooked but the yolk is still nice and runny. The hopper should be soft and spongy in the middle and crisp at the edges.
7.

Carefully lift the hopper onto a plate. Repeat with remaining oil and mixture to make 6 hoppers.
8.

Serve hoppers with the sambals, coriander and lime wedges.