Thai cuisine · Breakfast & Eggs

Crispy Mussel Pancake

Crispy rice flour batter with mussels and set egg, served over bean sprouts — a classic from Bangkok's night markets.

Ingredients · for 2 servings

• 300 g mussel meat (or shelled mussels)
• 80 g rice flour
• 40 g tapioca starch (or cornstarch)
• 3 eggs
• 200 g bean sprouts
• 3 spring onions
• 2 tbsp light soy sauce
• 1/2 tsp white pepper
• 6 tbsp oil
• 4 tbsp sriracha sauce
• 1/2 bunch coriander (cilantro)
• Salt

Instructions

1. Drain the mussel meat and pat dry, cut the spring onions into rings and rinse the bean sprouts with cold water.
2. Whisk the rice flour, tapioca starch, a pinch of salt and 200 ml water until smooth and free of lumps.
3. Heat 4 tbsp oil in a nonstick pan until very hot, pour in the batter, top with the mussels and fry for 4–5 min. until the edge is crisp and translucent.
4. Divide the pancake into rough pieces with a spatula, flip and fry for another 3 min. until both sides are golden and crisp.
5. Add the remaining oil, pour the beaten eggs over and let set for 2 min., turning the pieces once.
6. Fold in the bean sprouts just briefly, season with light soy sauce and white pepper, and serve with spring onions, coriander and sriracha sauce.