Entree: Thailand – Coastal Thai Seafood – หอยทอด ➤ Hoy Tod (Crispy Thai fried mussel and egg pancake)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) fresh mussels, meat removed from shells and roughly chopped
- 3/4 cup (90 g) rice flour
- 1/4 cup (30 g) tapioca starch
- 2 large eggs
- 1/2 cup (120 ml) water (add more if needed to thin)
- 2 tbsp (30 ml) fish sauce
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 3 scallions, thinly sliced, approx. 2 oz (60 g)
- 1 cup (85 g) fresh bean sprouts, rinsed
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 2 small Thai chilies, thinly sliced (optional)
- 1/4 tsp (1 g) white pepper
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 cup (60 ml) vegetable oil for frying (plus extra if needed)
- Lime wedges and sweet chili sauce or Sriracha, for serving

Instructions

1. In a large bowl combine rice flour and tapioca starch. Whisk in eggs, water, and fish sauce until a pourable batter forms; season with white pepper and salt. Fold in minced garlic, scallions, and half the cilantro.
2. Heat a thin layer (about 2 tbsp/30 ml) of vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. For each pancake, pour a thin layer of batter (about 1/3 to 1/2 cup/80–120 ml) into the pan and spread slightly to form a round crepe.
3. Scatter chopped mussels and a small handful of bean sprouts evenly over the batter; press gently with a spatula. Fry 2–3 minutes until the underside is golden and crisp and edges bubble.
4. Crack 1/2 egg (beat an egg and divide) or pour a little extra beaten egg over the pancake, then flip carefully and fry the other side 1–2 minutes until crisp and cooked through. Repeat with remaining batter, adding oil as needed.
5. Transfer pancakes to a plate lined with paper towel to drain briefly. Sprinkle with remaining cilantro and sliced chilies, serve immediately with lime wedges and sweet chili sauce.