Thai
Hoy Tod
A lacy, crisp-edged Thai oyster pancake with custardy egg, briny shellfish, fresh sprouts, and bright chile-garlic tang.
2 servings · 25 minutes prep · 12 minutes cook
Ingredients
Main
- 10 oz small oysters or mussels, shucked and drained
- 1/4 cup rice flour
- 1/4 cup tapioca starch
- 1 tbsp all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup ice-cold soda water
- 1 tsp Thai fish sauce
- 1/4 tsp ground white pepper
- 5 tbsp avocado oil, divided
- 2 large eggs, lightly beaten
- 2 cups bean sprouts
- 2 scallions, sliced
Sauce
- 1/4 cup Thai sweet chile sauce
- 1 tbsp rice vinegar
- 1 garlic clove, finely grated
- 1 Thai chile, finely minced
Directions
Mix the Batter and Sauce
- Whisk the rice flour, tapioca starch, all-purpose flour, baking powder, soda water, Thai fish sauce, and ground white pepper into a smooth, thin batter.
- Stir together the Thai sweet chile sauce, rice vinegar, garlic, and Thai chile and set the sauce aside.
Fry the Oyster Pancake
- Heat a wok or large skillet over high heat until very hot. Add 3 tablespoons of the avocado oil.
- Pour in the batter in a thin layer. Fry undisturbed until the underside is deeply golden and crisp, about 2 minutes, drizzling 1 tablespoon more avocado oil around the edges as it cooks.
- Scatter the small oysters or mussels evenly over the batter and cook for 30 seconds.
- Pour the egg over and around the pancake and cook until the egg begins to set, about 1 minute.
- Break the pancake into large pieces with a spatula and continue frying until crisp and lightly browned in spots and the oysters or mussels are opaque and firm, extending the cook as needed beyond 1-2 minutes.
- Push the pancake to one side. Add the remaining 1 tablespoon avocado oil and briefly stir-fry the mung bean sprouts until just wilted but still crisp, about 30 seconds.
Finish and Serve
- Transfer to a serving plate, sprinkle with the scallions, and serve while the crust is crisp and the center is hot with the reserved sweet chile-garlic sauce.
