Hoy Tod w/ oyster หอยนางรมทอด
I just got some fresh oysters from Costco! So I used a family recipe for mussel crepes, or hoy tod หอยทอด in Thai. This is Chonburi style – the way my Mom likes it — soft inside and a little bit crispy on the outside.
There’s really no reason why you have to use mussels instead of oysters, the important thing in either case is just to make sure they are fresh!
Prep time: 15 mins | 1 serving
- 5-6 small oysters
- 3 tbsp tapioca flour
- 1 tbsp milk
- 1 tsp white pepper
- 1 tsp vinegar
- 1 tsbp fish sauce
- 1 tsp sugar
- 1 tbsp canola oil
- 1 cup bean sprouts
- 2 cloves of minced garlic
- 1 tbsp scallion/green onion
- Sri Racha Sauce/Hot Sauce
1. Wash oysters and drain them.
2. Mix tapioca flour, milk and white pepper in a bowl, then add oysters
3. Put bean sprouts in the bowl, add vinegar, fish sauce, sugar, and minced garlic in separate bowl
4. Heat the pan, then add canola oil
5. Add egg and break the yolks, then add oyster batter into the pan and fry for 10 minutes until it’s golden brown.
6. Turn it over and add the whole bowl of beansprouts, mix them well.
7. Garnish with sliced scallion and serve with Sri Racha sauce, to taste.