Snack · 25 min · thai

Hoi Tod

Thai flavors, weeknight effort. Oysters or mussels meets rice flour in a 25-minute snack worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Oysters or mussels
• 1/2 cup Rice flour
• 1/4 cup Tapioca starch
• 4 Eggs
• 2 cups Bean sprouts
• 4 Scallions
• 1 tbsp Fish sauce
• 1/2 cup Sweet chili sauce

Steps

1. Whisk the rice flour, tapioca starch, and a cup of cold water into a thin batter; fold in the oysters.
2. Pour a ladle of batter into a screaming-hot oiled wok and let it set 2 minutes into a lacy, crisp-edged pancake.
3. Crack 2 eggs over the top, break the yolks, and scramble them into the crisping pancake.
4. Flip in sections and fry 3 more minutes until deeply golden and crunchy at the edges.
5. Wilt the bean sprouts in the same wok 1 minute with a splash of fish sauce.
6. Serve the crisp oyster omelet over the sprouts with sweet chili sauce for dipping.
7. Eat immediately — hoi tod’s crackle fades within minutes, and the contrast is the whole point.

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