When we want to eat something that delivers texture as well as flavor, we look to staple Thai street food hoi tod or mussel pancake — gooey and chewy inside, crisp and doughy on the outside.
At Texas Hoi Tod, the dish is made with fresh mussels from Chonburi, slathered with a single egg, spring onions and their special homemade flour mix.
Oil and heat are turned up high so the heavenly combination can be fried to a golden brown. When ready, the dish is served hot on a bed of stir-fried beansprouts.
Khun Peerathad Patchjarukit’s restaurant was inherited from his grandfather more than 75 years ago, and also serves the similarly popular oyster omelette.
Watch how the hoi tod is made on this new episode of Instakitchen Bangkok, brought to you by Coconuts TV.
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