Inspired by the Thai street food dish hoi tod, this speedy savoury pancake is packed with flavour and feels fancy thanks to the mussels studded throughout.
Inspired by the Thai street food dish hoi tod, this speedy savoury pancake is packed with flavour and feels fancy thanks to the mussels studded throughout.
Put the flours in a bowl and whisk in 4 tbsp cold water plus a pinch of salt to make a batter. Stir in the mussels and half the spring onions. Heat a medium saucepan or wok over a high heat and add the oil. Tip in half the batter then crack an egg on top. Quickly spread the egg over the batter, breaking the yolk, and cook for about 3 minutes until golden underneath. Flip and cook for another minute until set. Tip onto a plate and keep warm, while you repeat with the rest of the mixture.
After you’ve cooked the second pancake, add the garlic to the pan followed by the beansprouts. Stir-fry for 1 minute, adding the soy sauce, then serve underneath the pancakes. Scatter over the remaining spring onions and coriander and drizzle with chilli sauce.