Recipe

Hoi Tod - Crispy Oyster Tempura Pancake Recipe

	Watson2167 / All my dishes 1 year, 4 months ago is so crispy that you going to enjoy the teast of oyster Prep:20m Cook:30m Servings:4	Watson2167
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Ingredients

1can smoked oysters, OR 1 dozen cooked mussels (such as New Zealand Green "Kiwi" Mussels), thawed

1+1/2 cups bean sprouts

3 spring onions (scallions), sliced

1 red bell pepper, de-seeded and chopped into small pieces

optional: 1 red or green chilli, minced (omit if you want your tempura mild)

approx. 1 cup vegetable oil (such as canola) for frying

optional: 1 medium or large tomato, chopped into small pieces

TEMPURA BATTER:

1/2 cup regular flour (for a healthier batter, you can use spelt or whole wheat)

1/2 cup cornstarch

1/2 cup tapioca or rice flour (Note: if you don't have these flours, simply use equal parts cornstarch & regular flour)

2 Tbsp. baking powder

1 cup cool or cold water

1 tsp. sugar

2 eggs, beaten

1 Tbsp. fish sauce (or more to taste)

TO SERVE:

handful of fresh coriander

Thai Sweet Chilli Sauce, OR regular chilli sauce

Directions

First, prepare the oysters or mussels. Rinse and remove mussels from shells (if using), or drain the oysters. Place next to the stove.

Prepare the vegetables and also place them next to the stove.

Now prepare the tempura batter.

Stir the flours, baking powder, and sugar together. Then add the water, eggs, and fish sauce. Stir until smooth. (If necessary, use a whisk to get rid of any lumps.)

Heat oil in a wok or frying pan over medium-high heat. Oil is usually ready to use when bubbles begin to rise from the bottom of the pan.To make sure oil is hot enough, dip your spoon in the batter and drop a little into the oil. If the batter sizzles and cooks, the oil is ready.

Once the oil is hot enough, you can turn the heat down to medium. Don't overheat the oil. Now ladle some of the tempura batter into the oil. You can make your tempura "pankcakes" as large or small as you like, depending on how much batter you use at one time.

Immediately, while your first tempura pancake cooks, drop a few oysters (or mussel meat) into it. Also sprinkle on some of the vegetables - bean sprouts, red pepper, green onion, plus chili and tomato (if using). Try to spread these ingredients out over the surface of the pancake.

Allow to fry 30 seconds or so. When the pancake begins to look crusty around the outside, it's time to flip it. Using a spatula, turn the tempura pancake over in the oil to cook the other side. Do this carefully so the oil doesn't splatter. (The ingredients you just added will stay in the pancake.)

The pancake is done when both sides are light golden brown. Remove pancake from the oil and leave to drain on an absorbant kitchen towel or paper towel.

Repeat until all the batter and other ingredients are used up.

Place the pancakes on a plate (on a bed of lettuce, if you want to make this dish look extra special). Sprinkle fresh coriander over, and serve while hot with Thai sweet chilli sauce, or regular chilli sauce. Enjoy!!

Thai chilli can be find in Asia market....Enjoy

This dish also can be mix in together with batter before fry. very little oil....

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