Name: Hoi Tod (Fried Mussels with Egg)
Yield: Serves 6
Cuisine: Thai
Ingredients: 6 eggs; ¼ cup (60 ml) cooking oil; 30 g garlic, peeled, sliced and crisp-fried; 250 g frozen cooked mussels, thawed; 300 g bean sprouts, tailed; 6 teaspoons sugar; ⅜ cup (90 ml) fish sauce (nam pla); 2 sprigs coriander leaves, cut into short lengths; 1 teaspoon salt; ½ cup (125 ml) vinegar; 2 spring onions, cut into short lengths; 1 tablespoon sugar; 3 red chillies, finely sliced; 1½ cups (375 ml) + ½ cup (125 ml) water; 70 g plain flour; 140 g tapioca flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

Kanchanaburi market is the place to go for great hoi tod. There, you will find many variations of this popular street food dish. Some vendors prefer to cook the mussels like a stir-fry, while others bathe them in an egg and starch mixture, cooking them into a crisp pancake. Whatever the preference, hoi tod remains a popular snack and supper dish, and is typically enjoyed with beer. This dish is best prepared a la minute and eaten immediately.