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.