Go Back
5 from 1 vote
Mussel pancake (hoy tot) recipe
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

  • 1/4 cup all purpose flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 cup water
  • 200-250 g (8.8 oz) shelled mussels or oysters
  • 2 eggs
  • 2 onions chopped
  • 2 cloves chopped garlic
  • 200 g of bean sprouts
  • 1 large tablespoon fish sauce
  • White pepper
  • Sriracha hot sauce
  • a few leaves of cilantro for garnish

How to make Mussel pancake

  1. Combine flour, yeast, salt, and water. Use a whisk to make sure there are no lumps.
  2. Split molds into two small bowls and add half of the dough in each bowl. Stir gently to cover oysters.
  3. Add 2 tablespoons of vegetable oil in your skillet and heat
  4. Pour the mixture paste/oyster one of the bowls in the pan.
  5. Break an egg and immediately, using a spatula in each hand, combine a bit and spread it over the pan.
  6. Cook for about a minute as long as the edges become crispy
  7. Flip the crepe to cook the other side.
  8. When finished, made slide the pancake onto a plate.
  9. Put the pan on the heat and add a tablespoon of oil. Let the heat for a few seconds.
  10. Add half of the garlic, half the bean sprouts, and half the onions.
  11. Put the fish sauce and add a pinch of white pepper.
  12. Fry for one minute or less.

  13. Slide it all on top of pieces of pancakes.
  14. Garnish with cilantro.
  15. Now repeat the steps for the 2nd bowl