Crispy Mussel Pancake (Hoy Tod)

Name: Crispy Mussel Pancake (Hoy Tod)
Ingredients: 2 2/3 tablespoons ice-cold water (40 ml); 2 tablespoons chopped green onions; 1 tablespoon chopped cilantro; 1/2 teaspoon ground black pepper; 1 cup bean sprouts; 1/2 cup palm oil (or vegetable oil); 10 mussels, cleaned; 2 tablespoons chili sauce; 2 tablespoons sweet chili sauce; 1 large egg; 2 tablespoons rice flour; 1 tablespoon tempura flour (or all-purpose flour); 1/2 tablespoon arrowroot starch (or tapioca starch)

suthisa @cook_5511162

Crispy Mussel Pancake (Hoy Tod)

suthisa @cook_5511162

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Ingredients

2 2/3 tablespoonsice-cold water (40 ml)
2 tablespoonschopped green onions
1 tablespoonchopped cilantro
1/2 teaspoonground black pepper
1 cupbean sprouts
1/2 cuppalm oil (or vegetable oil)
10mussels, cleaned
2 tablespoonschili sauce
2 tablespoonssweet chili sauce
1large egg
2 tablespoonsrice flour
1 tablespoontempura flour (or all-purpose flour)
1/2 tablespoonarrowroot starch (or tapioca starch)

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Steps

1

Add the rice flour, tempura flour, and arrowroot starch to a mixing bowl. Pour in the ice-cold water and stir until smooth. Add the mussels and green onions, then mix well.
2

Heat a skillet over high heat. Pour in the oil. Once the oil is hot, add the batter with mussels and spread it evenly in the pan using a spatula.
3

Crack the egg into the center and break it up slightly. Continue frying until the bottom is golden and crispy, then flip it over.
4

Move the pancake to the side of the pan. Add the bean sprouts and stir-fry until just softened.
5

Transfer the bean sprouts to a plate, then place the mussel pancake on top. Sprinkle with green onions, cilantro, and ground black pepper.
6

Mix the chili sauce and sweet chili sauce together to make the dipping sauce. Set aside.
7

Serve the crispy mussel pancake with the dipping sauce. Enjoy!