Serves: 2
What you need:
-
1 cup Frozen mussels (or oyster, or mixed seafood)
-
2 Tbsp Tapioca flour
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4 Tbsp Water
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1 Tbsp Thai seasoning sauce (I use golden mountain brand)
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1 tsp Soy sauce
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A pinch of Pepper powder
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1 Tbsp Spring onions, chopped
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1 Tbsp Coriander, chopped
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3 Tbsp Oil
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1 clove Garlic, minced
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2 eggs
- 2 cups Beansprouts
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2T Srirasha sauce
-
2T Thai sweet chilli sauce
How to put this together:
- In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
- Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
- 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.
- Serve on top of beansprouts
-
Serve immediately with dipping sauce.
Mussel Soft Omelette
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.
