Quick and easy fry mussels and bean sprouts that called "Hoy Tod" in Thai
Ingredients1 cup greenshell mussels
1 cup bean sprouts
1 green onion
2 sprigs cilantro
2 tsp thin soy sauce (or fish sauce)
3 eggs
¼ cup vegetable oil
1 shallot
1 clove garlic
1 cup cold water
1 cup bean sprouts
1 green onion
2 sprigs cilantro
2 tsp thin soy sauce (or fish sauce)
3 eggs
¼ cup vegetable oil
1 shallot
1 clove garlic
1 cup cold water
Flour Mixture Ingredients½ cup tapioca flour
¼ cup rice flour
¼ cup tempura flour
¼ cup rice flour
¼ cup tempura flour
Preparation
1. Peel shallot and garlic, wash dirt, and mince. Cut green onion and cilantro roots, wash dirt, pat dry, and finely slice.
1. Peel shallot and garlic, wash dirt, and mince. Cut green onion and cilantro roots, wash dirt, pat dry, and finely slice.
2. Clean greenshell mussels, remove shell, cut in halves and then set aside.
3. Mix 3 flours together with cold water in a mixing bowl, stir well until flours dissolve.
4. Heat half of oil in a fry pan on medium heat. Then divide half of flour mixture and greenshell mussels in a mixing bowl, stir well. When oil is hot, pour the mixture into the fry pan.
5. Let it cook without stirring, then add 2 eggs, scramble with spatula, and spread the eggs in a thin layer. Add some oil around the edge and fry until the edge is golden brown; turn it over using two spatulas.
6. Fry both side until done and move to one side of the fry pan.
7. Add 1 tsp vegetable oil in the fry pan, then add 1 tsp minced shallot and garlic, stir fry until fragrant. Add ½ cup bean sprouts and 1 tsp thin soy sauce (or fish sauce), stir fry quickly and remove from heat.
8. Place stir-fried bean sprouts and fried mussels on a plate, sprinkle with sliced green onion and cilantro, then serve immediately with hot chilies sauce.
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