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Fried Mussels Pancakes (Hoi Mang Poo Tod)
Fried Mussels Pancakes
(Hoi Mang Poo Tod)
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When I buy mussels, often people ask me how I prepare them and I tell them of this amazing tasty easy Thai dish. It is one of my favorite dishes to serve for friends as an appetizer or drink food. Everything can be prepared ahead of time, and I cook the pancakes just before before serving.
I like to make them small silver dollar size for appetizers.
2 lbs. fresh mussels cleaned and debearded
4 Tbs flour
1-1/2 Tbs cornstarch
1/2 cup water
2 eggs, beaten
1/2 tsp salt
1/4 teaspoon ground white pepper
2 green onions, finely sliced
1-2 cloves garlic minced
1 Tbs Cilantro leaves chopped
1-2 Thai chiles minced-optional to your taste
1 large handful trimmed beansprouts-optional
1 Tbs peanut or vegetable oil
Fresh trimed bean sprouts
Clean the mussels in cold water, remove beards. Discard any opened mussels. Place the mussels in a steamer with 1 cup of water. Steam them for about 5-8 minutes or until the mussels have opened.
Remove the mussels from the steamer and allow them to cool. Then remove the meat from each shell, slice if any are extra large. Make sure not to get any shell pieces with the mussel meats to be used.
Mix the flour, cornstarch, water, eggs, salt, and black pepper. This will be the consistency of pancake batter. Carefully fold in the mussels, cilantro, and green onions.
Heat a non-stick skillet until hot, add the oil and swirl. Pour half the mixture into the heated skillet and swirl the mixture to evenly coat the skillet bottom. Cook on medium heat until the bottom of the pancake is golden for about 2-3 minutes. Donít overcook. Gently slide the pancake onto a plate, then place the skillet over the plate and flip the pancake back into the pan to continue cooking on the other side for 1 minute.
Slide the pancake onto a serving plate. Garnish with cilantro.
Serve with "Siracha" sauce. "Siracha" is a Thai hot sauce that comes in a squeeze plastic bottle and can be found in Asian markets. Also Nam Plh Phrik (fish Sauce with sliced Chiles) is a good condiment.
Variation : You can also make this with small shrimps, oysters, squid or clams if desired.
Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
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