Hoy Tod

Ingredients

Instructions

1. 1

   Pat the mussels very dry with kitchen paper so the batter will crisp properly. Slice the spring onions and pick the cilantro leaves. In a bowl, whisk the rice flour, plain flour, cold water, oyster sauce, fish sauce, and white pepper until smooth, then fold in the mussels.

2. 2

   Crack the eggs into a small bowl and beat just until combined. Do not overbeat; a lightly beaten egg gives a softer contrast to the crisp batter.

3. 3

   Heat a large nonstick or well-seasoned frying pan over medium-high heat until hot. Add 20 ml of the neutral oil and swirl to coat. Pour in the mussel batter in an even layer and cook for 2-3 minutes until the underside is deep golden and crisp around the edges.

4. 4

   Drizzle the beaten eggs over and around the batter. Let them set for about 30 seconds, then use a spatula to loosen and flip the omelet in large pieces. Add the remaining 10 ml oil around the pan and cook 1-2 minutes more, pressing lightly so some parts stay crisp while the egg finishes cooking.

5. 5

   Add the bean sprouts and half the spring onions to one side of the pan for 30-60 seconds, just until slightly wilted but still crunchy. If the pan looks dry, reduce the heat slightly rather than adding more liquid so the omelet stays crisp.

6. 6

   Slide the Hoy Tod onto plates. Top with the remaining spring onions and cilantro, and serve immediately with sriracha and lime wedges on the side.

Nutrition per serving

Notes

• •For the crispiest result, use cold water and make sure the mussels are not wet before mixing into the batter.
• •A nonstick pan makes this beginner-friendly, but a well-seasoned carbon-steel pan also works very well.
• •If you can find Thai crispy mussel omelet flour, you can replace the rice flour and plain flour with the same total weight.
• •Serve with extra bean sprouts on the side if you like more crunch.

Background