Hoi Thawt

Mussel Pancake, Garlic Chives, Carrots, Bean Sprouts, Sriracha

Chef Parnass Savang of Talat Market | Atlanta

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Adapted by StarChefs | MONTH YEAR

INGREDIENTS

Pancake Batter:
Yield: 20 pancakes
340 grams rice flour
9 grams tapioca flour
140 grams wheat flour
5 grams baking powder
3 grams salt
1 gram monosodium glutamate
¼ cup mussel liquor

To Assemble and Serve:
Yield: 1 serving
30 grams finely chopped garlic chives
10 grams finely chopped green onion bottoms, green tops julienned
40 grams cooked shelled mussels
White pepper 
Fish sauce
¼ cup garlic oil
1 egg
30 grams bean sprouts
20 grams julienned carrot
3 sprigs cilantro
Ground white pepper
Kikkoman sriracha 

METHOD

For the Pancake Batter:
In a bowl, combine flours, baking powder, salt, and MSG. In a separate bowl, combine mussel liquor and 6 cups water. While whisking, slowly pour liquid into dry mixture. Batter should be smooth and thin. 

To Assemble and Serve:
Heat a well seasoned, 10-inch cast iron pan. Transfer 3 ounces Pancake Batter to a small bowl. Add garlic chives, green onion bottoms and tops, and mussels. Season with pepper and fish sauce. To the hot pan, add half the garlic oil followed by the garnished batter. Fry until the pancake’s edges are firm and slightly golden brown. Crack the egg on top of the cooking pancake, agitating it and poking holes to help fry the egg. Flip the pancake to finish cooking the egg. Drain on paper towels. Using your hands, break up the pancake and arrange on a serving plate. Top with bean sprouts and carrot. Garnish with cilantro, season with white pepper, and serve with sriracha on the side.

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