Mussel and egg pancake with soy beansprouts

Name: Mussel and egg pancake with soy beansprouts
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Ingredients: 3 tbsp plain flour; 1 tbsp cornflour; 2 spring onions, finely sliced; 100g cooked sustainable mussel meat, rinsed; 1 tbsp vegetable oil; 2 medium free-range eggs; 1 garlic clove, finely chopped; 230g beansprouts; 1 tbsp light soy sauce; Handful coriander to serve; Sweet chilli sauce and/or sriracha to serve

Portion size: Serves 2
Hands-on time 20 min
Difficulty: easy

Dairy-free

Emily Gussin

Food producer and sustainability lead, delicious.

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Inspired by the Thai street food dish hoi tod, this speedy savoury pancake is packed with flavour and feels fancy thanks to the mussels studded throughout.

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Ingredients

3 tbsp plain flour
1 tbsp cornflour
2 spring onions, finely sliced
100g cooked sustainable mussel meat, rinsed
1 tbsp vegetable oil
2 medium free-range eggs
1 garlic clove, finely chopped
230g beansprouts
1 tbsp light soy sauce
Handful coriander to serve
Sweet chilli sauce and/or sriracha to serve

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Method

Put the flours in a bowl and whisk in 4 tbsp cold water plus a pinch of salt to make a batter. Stir in the mussels and half the spring onions. Heat a medium saucepan or wok over a high heat and add the oil. Tip in half the batter then crack an egg on top. Quickly spread the egg over the batter, breaking the yolk, and cook for about 3 minutes until golden underneath. Flip and cook for another minute until set. Tip onto a plate and keep warm, while you repeat with the rest of the mixture.
After you’ve cooked the second pancake, add the garlic to the pan followed by the beansprouts. Stir-fry for 1 minute, adding the soy sauce, then serve underneath the pancakes. Scatter over the remaining spring onions and coriander and drizzle with chilli sauce.