Hey, so it turns out that if you are completely bewildered as to where your hopper pans might have gone (did I loan them out to someone?), but your friend gave you some hopper batter that you really want to use, you can totally make (giant) hoppers in a wok.
I mean, a single egg looks a little goofy in a vast sea of hopper, and the ratios are a little off, in terms of spongy versus crispy texture, but when you’ve got a desperate hopper craving, it will totally do.
(Enjoyed with eggplant pickle and coconut sambol.)
