Egg Hoppers with Coconut Sambol
Egg Hoppers with Coconut Sambol
Egg hoppers with coconut sambol are a classic Sri Lankan dish. They’re rich in healthy medium-chain triglycerides (MCTs), which provide a quick source of energy to support brain function and metabolism. Coconut also contains fibre and lauric acid, which can help support immunity and heart health.
Servings
4
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- 1 organic egg, whisked
- 400mL tin coconut milk
- 1 cup rice flour
- Pinch sea salt
- Cold-pressed coconut or olive oil
- Coconut sambol
- 1½ cups fresh shredded or grated coconut
- 1 shallot, finely chopped
- 1 tsp chilli flakes
- ½ tsp chilli powder
- Pinch sea salt
- 1 green chilli, finely chopped (optional)
- Juice of 1 lime
- Toppings
- 4 organic eggs
- Fresh coriander, roughly chopped
- Sliced shallot
- Handful nuts (almonds, walnuts, hazelnuts)
- Lime wedges
Method
- To make the sambol, place the shredded coconut, shallot, chilli flakes, chilli powder, sea salt and green chilli (if using) into a mortar and pestle. Grind together until the mixture is well combined. Stir in the lime juice and mix thoroughly. Or you can finely chop all ingredients and combine in a bowl.
- To make the hoppers, beat the whisked egg, rice flour, coconut milk and sea salt together until smooth. Add more coconut milk if mixture is too thick. You want a thin pancake-style batter.
- Heat some oil in a small frying pan over medium heat.
- Pour ¼ cup of the batter into the pan and spread with a spoon so it’s a thin layer. Cook until bubbles form on the surface. Remove the hopper then repeat to use up all the remaining batter.
- Fry the 4 eggs and then place 1 egg on each hopper. Top with the coconut sambol, shallots, nuts and coriander.
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