Crispy Mussel Pancake (Hoy Tod)

Name: Crispy Mussel Pancake (Hoy Tod)
Ingredients: 3 tablespoons tempura flour (about 24 grams); 1 tablespoon tapioca starch (about 8 grams); 8-10 mussels; bean sprouts; 2 tablespoons sweet chili sauce (about 30 ml); 2 tablespoons chili sauce (about 30 ml); black pepper; oil for frying; 1 egg; minced garlic

Amber Gallien @amber99

France

Since I live abroad, I wanted to share my experience making this simple homemade dish.

Amber Gallien @amber99

France

Since I live abroad, I wanted to share my experience making this simple homemade dish.

Saved

Ingredients

3 tablespoonstempura flour (about 24 grams)
1 tablespoontapioca starch (about 8 grams)
8-10mussels
bean sprouts
2 tablespoonssweet chili sauce (about 30 ml)
2 tablespoonschili sauce (about 30 ml)
black pepper
oil for frying
1egg
minced garlic

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Steps

1

Mix the tempura flour and tapioca starch together. Add water and stir until smooth, then add the mussels.
2

Heat oil in a skillet. Once hot, pour in the batter and spread it evenly. Beat the egg and pour it over the batter. Fry until crispy.
3

On another side of the skillet, add minced garlic, then bean sprouts. Season lightly with soy sauce.
4

Transfer everything to a plate and sprinkle with black pepper as desired.
5

For the dipping sauce, mix the sweet chili sauce and chili sauce together.