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Hoppers with Onion Sambol

Hoppers
Hoppers

INGREDIENTS:

For onion sambol:

1 tbsp. dried Maldive Fish chips (or coarsely chopped dried shrimp)
3 dried chillies,stemmed
1 medium yellow onion, chopped
1 lime juice
1 tsp. kosher salt, plus more to taste

For the Hopper: (MAKES 16)

1 tsp. active dry yeast
3 cups rice flour
1 tsp. sugar
2 12 cups coconut milk
14 tsp. baking soda
canola oil, for pan
eggs (optional)
 Special Equipment: Hopper Pan

 METHOD:

Onion Sambol:
  1. To make the onion sambol, puree dried fish, chillies, onion, lime juice, and salt, to taste, in a food processor until smooth; transfer to a bowl and refrigerate until ready to serve.
Hoppers:
  1. To make the hoppers, combine yeast and 1 34 cups water heated to 115° in a bowl; let sit until foamy, 8-10 minutes. Combine 1 tsp. salt, flour, and sugar in a bowl; add yeast mixture and stir into a batter. Cover, and let rest for about 2 hours. Add coconut milk and baking soda; stir until smooth. Chill batter for 1 hour.
  2. Heat a hopper pan or an 8″ nonstick skillet over high heat and grease lightly with oil; add 13 cup batter, and immediately swirl batter around to cover inside surface. Cook until batter begins to set, about 1 minute. Cover, and cook until set and edges are crispy, about 2 minutes.
  3. (If you’d like to add an egg, crack it into the center of the crepe before covering pan.) Remove hopper from the pan and repeat with the remaining batter. Serve hoppers with sambol.

Recipe Credits: LINKS