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Mussel Pancakes -
This is a great lunch meal and midnight snack.

Prep Time:
 25 min
Total Time: 25 min
       Ingredients How to?

  •  1/4 cup all purpose flour
  •  ground pepper
  •  1 cup mussels
  •  salt
  •  sriracha sauce
  •  1/2 cup tapioca flour
  •  vegetable oil
  •  3/4 cup water
  •  1 teaspoon baking powder
  •  2 cups bean sprouts
  •  5-7 sprigs cilantro
  •  1 egg Optional

Sriracha is a flavorful, well pureed, bright orange pepper sauce that is only moderately hot. The brands that you get that are made in the US differ from the Thai brands in their ingredients, flavor and hotness.

  •  If you can get the cooked mussels, that would be the easiest way. But be careful to work quickly, overcooked mussels can be really tough. If you are getting fresh mussels, remove fresh mussels from shell by dumping the mussels in boiling water. Let the water boil for a minute or until the shells are open.
  •  Cut cilantro into small pieces, 1 cm. Save some whole leaves for a garnish.
  •  Mix the flours, water and baking powder and a dash of salt. The mixture should be very thin for maximum crispiness.
  •  Heat a flat bottom pan, to medium to high heat. Add about 3 tablespoons of oil to the hot pan. Spoon the batter in the oil. Sprinkle mussels on top. You might have to add oil here and there. Flip the pieces. If you have enough room on your pan, add the rest of the batter and mussels.
  •  Push the cooked batter aside, add an egg and scramble it or mix it with the rest of the mussels.
    The final result should be light brown with some crispy pieces.
  •  Remove the pancakes from the pan and put onto two plates.
  •  Use the same pan with high heat to quickly cook the bean sprouts. If the pan is quite oily, there is no need to add oil otherwise add a teaspoon of oil. Drop in the bean sprouts. Stir quickly. Add a pinch of salt and remove the sprouts from the pan. Quickly stir fried bean sprout will retain their crispiness and taste better than soggy bean sprouts. Set the bean sprouts next to the mussels on the plates.
  •  Sprinkle with pepper, garnish with cilantro and server hot with Siracha sauce.
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