Soft Mussel Omelette (ออส่วนหอยแมลงภู่)

omelette

Serves: 2

What you need:
  • 1 cup Frozen mussels (or oyster, or mixed seafood)
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce (I use golden mountain brand)
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions, chopped
  • 1 Tbsp Coriander, chopped
  • 3 Tbsp Oil
  • 1 clove Garlic, minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2T Srirasha sauce
  • 2T Thai sweet chilli sauce
How to put this together:
  1. In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  2. Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  3. In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  4. Add drained mussels to the sauce mixture. Mix well.
    omelette1
  5. Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  6. Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  7. Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  8. While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  9. Serve on top of beansprouts
  10.  

    Serve immediately with dipping sauce.

Mussel Soft Omelette

Prep Time 5 mins
Cook Time 13 mins
Course Main Course, Side Dish
Cuisine Chinese, Thai
Servings 1 person

Ingredients
  

  • 1 cup Frozen mussels or oyster, or mixed seafood
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce I use golden mountain brand
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions chopped
  • 1 Tbsp Coriander chopped
  • 3 Tbsp Oil
  • 1 clove Garlic minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2 Tbsp Srirasha sauce
  • 2 Tbsp Thai sweet chilli sauce

Instructions
 

  • Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  • In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  • In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  • Add drained mussels to the sauce mixture. Mix well.
  • Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  • Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  • Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  • While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  • Place on top of beansprouts
  • Serve immediately with dipping sauce.
Keyword Chinese, Mussel, Omelette, Thai