Appon's Thai Food Recipes

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Mussel & Beansprout Stir-fry ( Hoy Tod Pad Thai )

mussel-beansprout-stirfry.jpg

This stir-fry uses mussels and vegetables and has a slightly glutinous texture caused by cassava starch. It's standard Thai faire available in many restaurants and food stalls. The beansprouts are normally served as a side vegetable, but for this photograph we them on top.

Ingredients for 2 People
70 gms Mussel Meat (Approx 140gms Mussels in Shells)
3 Tablespoons Cassava Starch
1 Tablespoon Rice Flour
40 ml Water
2 Eggs
50 gms Soya Beansprouts
3 Tablespoons Fish Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Chopped Spring Onions
2 Tablespoons Chopped Coriander Leaves
1/4 Teaspoons White Pepper
3 Tablespoons Oil
1 Tablespoon Chopped Garlic

Preparation
1. Soak the mussels in clean water for 30 minutes, to give them chance to flush through the dirt. Then de-shell and wash them, then dry them on kitchen paper. You can also use tinned mussels if you wish.
2. Mix the flour & starch together and add the water.
3. Put the oil into a frying pan, add the chopped garlic and fry over a high heat until the garlic begins to smell.
4. Add the mussels, flour, fish sauce, oyster sauce, into the pan and fry it for 20 seconds.
5. Move the mussels over to the edge of the pan, put the eggs into the pan and fry the eggs (breaking them up) for a few minutes until cooked, once thats done, turn off the heat.
6. Add the chopped spring onion, chopped coriander leaves, beansprouts and white pepper and mix them all together. Serve warm.

Serve With
Dried Flaked Chillies
Vinegar
Sugar
Crushed Toasted Peanuts
Sweet Chilli Sauce

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This page contains a single entry from the blog posted on October 15, 2005 12:51 PM.

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