How to cook Hoy Tot Thai Mussel Omelette

How to cook Hoy Tot Thai Mussel Omelette
Hoy Tot Thai Mussel Omelette
Ingredients
1/4 cup all purpose flour
1/2 cup tapioca flour
1 teaspoon baking powder
1 pinch salt
1 cup water
200-250 g (8.8 oz) shelled mussels or oysters
2 eggs
2 onions chopped
2 cloves chopped garlic
200 g of bean sprouts
1 large tablespoon fish sauce
White pepper
Sriracha hot sauce
a few leaves of cilantro for garnish
Directions
Combine flour, yeast, salt, and water. Use a whisk to make sure there are no lumps.
Split molds into two small bowls and add half of the dough in each bowl. Stir gently to cover oysters.
Add 2 tablespoons of vegetable oil in your skillet and heat
Pour the mixture paste/oyster one of the bowls in the pan.
Break an egg and immediately, using a spatula in each hand, combine a bit and spread it over the pan.
Cook for about a minute as long as the edges become crispy
Flip the crepe to cook the other side.
When finished, made slide the omelette onto a plate.
Put the pan on the heat and add a tablespoon of oil. Let the heat for a few seconds.
Add half of the garlic, half the bean sprouts, and half the onions.
Put the fish sauce and add a pinch of white pepper.
Fry for one minute or less.
Slide it all on top of pieces of pancakes.
Garnish with cilantro.
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