Hoy Tod

Name: Hoy Tod
Yield: 2 servings
Cuisine: Thai
Ingredients: 200g small mussels or oysters, shelled; 4 tbsp tapioca flour and 2 tbsp rice flour; 120ml water; 2 eggs; 200g bean sprouts and spring onions; Light soy sauce and white pepper; Sriracha sauce, to serve; 4 tbsp oil

หอยทอด/hoy TOD/

Also known as: Hoi Tod, Thai Oyster Omelette, Mussel Pancake, Thai Crispy Mussel Pancake

About this dish

A crispy-chewy pancake of mussels or oysters in a tapioca and rice flour batter with egg, served on bean sprouts.

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Ingredients

🦪200g small mussels or oysters, shelled

🌾4 tbsp tapioca flour and 2 tbsp rice flour

💧120ml water

🥚2 eggs

🌱200g bean sprouts and spring onions

🫙Light soy sauce and white pepper

🌶️Sriracha sauce, to serve

🫗4 tbsp oil

Method

Serves 2

Whisk the flours and water into a thin batter and stir in the shellfish.

Pour onto a very hot oiled pan and fry until the base is crisp.

Crack the eggs on top, break them up and let them set, then flip and crisp the other side.

Push aside and briefly stir-fry the bean sprouts with soy sauce.

Serve the pancake on the bean sprouts with spring onions, pepper and sriracha.

✓ What Makes it Authentic

Hoy tod is a Thai-Chinese street food fried on a big flat griddle; Bangkok's Chinatown stalls serve both crispy and soft versions.

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