Ingredients
2 tablespoons rice flour
1 tablespoon fried chicken batter
1/2 tablespoon corn starch
3 tablespoons very cold water
2 tablespoons chopped green onion
10 small mussels (or oyster, squid, or seafood as you prefer)
1 cup fresh bean sprouts, rinsed
1/4 teaspoon chopped garlic
1/4 teaspoon soy sauce
1/4 teaspoon Thai pepper powder
1 egg
vegetable oil for cooking
Method
Mix first three ingredients, then add cold water and mix well. Add 1 tablespoon of the chopped onion to your batter, then add mussels.
Pour this into your lightly oiled, preheated wok. Our wok is nicely seasoned with a natural non-stick coating. If you don’t have a seasoned wok, a teflon pan will work good for this recipe.
Using your wok turner or other wok tool, quickly spread out your mussels evenly. Then crack an egg over the middle of the hoi tod, and quickly spread the egg around the hoi tod. Let this cook for three minutes, it needs to turn golden brown on the underside.
Flip your hoi tod, and let it cook another two minutes. Next, push your hoi tod to the side of your wok, and add some chopped garlic to the pan (a drop or two of oil on your garlic is helpful). Put your bean sprouts on top of your garlic and stir it together a bit, for just a minute, adding a bit of soy sauce to the sprouts as they cook. Scoop up your sprouts and put on your plate, then put the hoi tod over the sprouts. Sprinkle with Thai pepper powder, the remaining spring onions, and serve it with the following sauce mix:
Serving Sauce: Mix 2 tablespoons of sweet chilli sauce with 2 tablespoons sriracha sauce, and place in a small dish to serve with hoi tod. If you prefer something else try nam prik kiga, or nam prik narok.
Authentic Thai recipe for Thai-Style Fried Mussels, ‘Hoi Tod’ from ImportFood.com.
Source: Thai-Style Fried Mussels, ‘Hoi Tod’ – ImportFood.com
