THAI STYLE MUSSEL PANCAKE

Not the usual pancake from IHOP. This is a savoury and exciting pancake with mussels. This pancake has all the exciting flavours of the Orient. The best feature is a whole egg in the middle. Eggs feature a lot in Oriental cuisines, often in fried form. Everything seems nicer when served with eggs. Fried eggs are so seductive when the liquid yolks ooze out, don't you think so? If in doubt, just add fried eggs. That seems to be the running culinary motto.

My husband, a pure bred Chinese, is mad about eggs. I did try to control his intake at one time when his cholesterol level was a bit high. He does believe in the aforementioned culinary motto. He would fry a couple even if it doesn't go with the food I've prepared. Well, try telling him that. Everything goes with eggs as far as he is concerned. It didn't take long for him to go back to his usual consumption. Says he needs to eat more as his cholesterol level is nearly zero. Oh well.

Dishes like this are just his thing. The pancake batter just holds the ingredients together. It is chewy rather than fluffy and crisp at the bottom. Packed with flavour and spiked with chillies, garlic, and spring onions. The sprinkling of bean sprouts, fresh coriander leaves and chilli slices and, of course, the dipping sauce all combine to create a taste explosion. This is so my kind of food, too.

Ingredients to make 2 pancakes:


1 1/4 c. cooked mussel meat
2 medium onion, sliced thickly
2 cloves garlic, chopped
1/2 finger chilli, sliced
1-2 stalks of spring onions, sliced on the diagonal
1/3 c. flour
1/3 c. corn flour
1/3 c. water
1 T. sugar
2 1/2 tsps. fish sauce
2 large eggs
1/4 c. bean sprouts, blanched
coriander leaves
slices of chilli
cooking oil


Method:


Heat up a pan or wok and pour in 2 tbsps. of cooking oil. When hot, add in the onions and stir fry for 2 minutes. Add in the chopped garlic and chilli. Stir then take the pan off the heat. 

In a mixing bowl, mix the flour and corn flour, sugar, fish sauce and water. Stir until smooth. Add in the mussels and the cooked onion and garlic mixture. Stir well. 

Heat up a pan and and add in 3 tbsps of oil. When hot, add in half of the mussel mixture. Coax into a round shape, keeping the middle bare as this is where the egg will sit later on. Spoon some of the hot oil on the top of the pancake occasionally. Cook on medium heat for five minutes, covered, or until the bottom is browned and crisp. 

Crack an egg in the middle and continue to cook for another 3 minutes. 

Transfer to a serving plate and do the same to the rest of the mixture to make another pancake. 

Top with the blanched bean sprouts, coriander leaves and chilli slices. Serve with garlic chilli sauce.


Ingredients for the garlic chilli dipping sauce:

2 tbsps. white wine vinegar

juice of 1 lime

2 cloves garlic, chopped

1 red finger chilli, chopped

2 tbsps. of sugar

2 tbsps. fish sauce

Instructions:

Mix all the ingredients together and serve as a dipping sauce.

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