Hoi Tod

Fried Mussels with Egg


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.


  • 140 g tapioca flour
  • 70 g plain flour
  • 1½ cups (375 ml) + ½ cup (125 ml) water
  • 250 g frozen cooked mussels, thawed
  • ¼ cup (60 ml) cooking oil
  • 30 g garlic, peeled, sliced and crisp-fried
  • 6 eggs
  • ⅜ cup (90 ml) fish sauce (nam pla)
  • 6 teaspoons sugar
  • 300 g bean sprouts, tailed
  • 2 sprigs coriander leaves, cut into short lengths
  • 2 spring onions, cut into short lengths

Hot and Sour Sauce

  • 3 red chillies, finely sliced
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ cup (125 ml) vinegar


  1. Prepare the hot and sour sauce. Using a blender, process the ingredients until fine. Set aside for serving with the fried mussels.
  2. Sift the tapioca flour and plain flour into a bowl. Add the 1½ cups (375 ml) water and mix into a batter. Divide into 6 portions.
  3. Boil ½ cup (125 ml) water in a pot. Add the mussels, cover and steam for 3–5 minutes. Remove the mussels from their shells. Divide the mussels into 6 portions.
  4. Heat the oil in a wok over medium heat. Add the garlic and stir-fry until golden and crisp. Remove the fried garlic and drain well.
  5. Leave a little oil in the wok and set the rest aside for cooking the other portions of the batter.
  6. Heat the oil and add one portion each of the mussels and batter. When the batter starts to solidify, crack an egg on top. Season with 1 tablespoon fish sauce and 1 teaspoon sugar.
  7. Lightly scramble the mixture using a spatula. Add some bean sprouts, coriander leaves and spring onions. Cook until the batter is evenly browned.
  8. Remove to a serving plate. Repeat until the ingredients are used up.
  9. Serve with the hot and sour sauce.