Mussel pancake recipe
A festive dish, the recipe for a delicious crispy mussel pancake to enjoy with bean sprouts, coriander leaves, and hot sauce.
Ingredients of Mussel pancake
cup all purpose flour
cup tapioca flour
teaspoon baking powder
g (8.8 oz)
shelled mussels or oysters
cloves chopped garlic
of bean sprouts
large tablespoon fish sauce
Sriracha hot sauce
a few leaves of cilantro for garnish
How to make Mussel pancake
Combine flour, yeast, salt, and water. Use a whisk to make sure there are no lumps.
Split molds into two small bowls and add half of the dough in each bowl. Stir gently to cover oysters.
Add 2 tablespoons of vegetable oil in your skillet and heat
Pour the mixture paste/oyster one of the bowls in the pan.
Break an egg and immediately, using a spatula in each hand, combine a bit and spread it over the pan.
Cook for about a minute as long as the edges become crispy
Flip the crepe to cook the other side.
When finished, made slide the pancake onto a plate.
Put the pan on the heat and add a tablespoon of oil. Let the heat for a few seconds.
Add half of the garlic, half the bean sprouts, and half the onions.
Put the fish sauce and add a pinch of white pepper.
Fry for one minute or less.
Slide it all on top of pieces of pancakes.
Garnish with cilantro.
Now repeat the steps for the 2nd bowl