Crispy Mussel Pancake

(pic : yelp)

Ingredients :

1 cup tapioca flour
half cup wheat flour
1 and half cups water
1 cup shelled mussels
6 tbsp fried garlic
6 eggs
6 tbsp fish sauce or light soy sauce
6 tsp sugar
half kg of bean sprouts
oil for frying
pepper and coriander leaves, to sprinkle
spring onions, cut into short length, to garnish
For the sauce
3 finely slice spur chilies
1 tbsp sugar
1 tsp salt
half cup vinegar


How To Make :

1. Mix the tapioca and wheat flours with water and divide the batter into six portions. Wash and drain the mussels and divide into six portions.

2. Cook each portion separately by heating quarter cup of oil in a frying pan. When hot, place 1 tbsp of fried garlic in the oil. Combine one portion of mussels with one portion of batter and pour onto the garlic in the pan. When batter solidifies, break an egg onto it and, with a spatula, break and smear the egg over the surface of the batter. When the batter is browned on the bottom, turn, break into pieces, and add about 1 tbsp fish sauce or light soy sauce and about 1 tsp sugar. Add about half cup bean sprouts, then ladle onto a serving plate and sprinkle with pepper and coriander leaves. Continue to cook the remaining portions.

3. Serve with the sauce made by mixing sliced chilies with sugar, salt, and vinegar.

Source : Sisamon Kongpan