Crisp mussel pancakes

Crisp mussel pancakes

By
From
East
Serves
4
Photographer
Leanne Kitchen

This is quintessential all-day Thai street food, known as hoy tod. The key here is to get this pancake crisp, so choose the right heavy-based pan and watch your heat! Smaller mussels are better, if you can source them, otherwise cut them in half if they are a larger variety. It’s best to cook these pancakes in batches.

Ingredients

Quantity Ingredient
1kg mussels, scrubbed and debearded
130g tapioca flour
90g rice flour
1/2 teaspoon salt
80ml vegetable oil, or as necessary
4 spring onions, trimmed and thinly sliced
4 eggs, lightly beaten
200g bean sprouts
4 garlic cloves, finely chopped
2 tablespoons fish sauce

To serve

Quantity Ingredient
Sweet chilli sauce
or sriracha sauce
handful coriander leaves

Method

  1. Put the mussels in a saucepan over high heat with 250 ml water and cover the pan tightly. Cook, shaking the pan often, for 4–5 minutes or until the mussels open. Remove the pan from the heat and drain the mussels well. When cool enough to handle, remove the mussel meat from the shells, discarding the shells.
  2. Combine the flours, salt and 250 ml water in a bowl and whisk until a smooth batter forms. Add a little extra water if necessary – it should have the consistency of pouring (single/light) cream.
  3. Heat a large, heavy-based frying pan over medium–high heat. Add a tablespoon of the oil and heat until it starts to smoke. Add about 60 ml of the batter, working quickly to swirl the pan so it coats the base evenly. Scatter a quarter of the mussels and spring onions over and cook for about 2 minutes or until the edges are golden and crisp. Fold over in half and cook for another minute. Using a large, flat-bladed knife or sharp spatula, cut the pancake into 3 pieces and turn each piece over. Pour a quarter of the beaten egg over and around the pancake pieces and cook for 1 minute or until the eggs set on the base and start to turn golden. Turn the pancake pieces over and cook for another minute or until the other side is golden and the egg is set. Transfer to a plate.
  4. Add a little extra oil to the frying pan, if necessary. Add a quarter of the bean sprouts, a quarter of the garlic and 2 teaspoons of the fish sauce to the pan and stir-fry for 1 minute. Pour over the pancake. Repeat with the remaining batter, eggs and other ingredients to make 4 pancakes.
  5. Cut the pancakes in half, if desired, before serving with the sweet chilli sauce and garnished with the coriander.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again