Mussels and shrimp in an crisp-chewy eggy pancake? Nope, this didn’t strike me as something I was really keen on doing. But then again, I love those Korean pancakes with scallions, and I was on a sriracha roll, a result of digging up an old Bon Appetit magazine with a feature on sriracha. So I figured I would give this a try, and it was a more than pleasant surprise! Relatively easy to make, it was delicious and a fine second sriracha dish after the fried chicken/salad I did here.
The recipe is on the epicurious website, here, though I followed the one in the magazine published in January 2010; it was created by Pim Techamuanvivit, of the blog Chez Pim. I think there may have been slight simplifications in the epicurious version of the recipe, but overall they are similar. Essentially there is a rice flour coating that crisps up, backed by soft eggs enveloping the mussels and shrimp. It’s intentionally haphazard looking, and it is a mouthful of flavor and texture.
The sriracha sauce looks frighteningly nuclear, but it tasted good. I have just checked my homemade sriracha sauce in the fridge and it too looks almost unbelievably orange red, with no additives or color added.
Definitely worth a try if you’ve made yourself a batch of sriracha, or you’re just wondering what to do with that bottle in your fridge… :)
20 Responses
This looks like the oyster omelettes/pancakes (o-chian) served in Singapore and Malaysia, also called hoy tod in Thailand. If you want it crispier try using potato flour (aka potato starch or yam starch) instead of rice flour. They also make this in Taiwan, but I don’t like their sauce, I prefer the SE Asian ones more.
Liking this Sriracha series!
Yum!!! It’s been a while since my last visit. I’ve missed a lot of posts gotta backread. :)
The problem with sriracha laced dishes (anything spicy for that matter) is that they make me want to have more than a cup of rice…
looks very asian, MM! have to go through at least 2 bottles of sriracha in the ref 1st before attempting to make our own … seafood-intolerant people can use chicken …
yumm….
it reminds me of a Thai food.. :D
Maki, it is Thai. :)
If this is the second sriracha dish, where’s the first? Did I miss something? :-) Anyway, I can’t find rice flour here, so I content myself with omelette stuffed with lots of bean sprouts and doused with ketchup and Tabasco.
Toping, actually, this is the fourth sriracha derivative… first the sriracha soy fried chicken, then the singaporean style bihun with some sriracha in the sauce, third the sriracha salt, and then this one… :)
the fried chicken, bihun and this pancake will definitely go well together. Is there such a thing as a sriracha dessert?
Some desserts do have hints of chili….MM, jackpot again!
manny, if you go to this table of contents of the sriracha cookbook, it has several drinks and a few desserts suggested… :)
Loving this sriracha series! :)
i miss this. and yes, it’s similar to the local Tsinoy O_WA_CHIAN or oyster cake. i actually lived in Sriracha for 10++ years!
and BTW, in Thailand, it’s not referred to as Sriracha sauce but just SOS PHRIK (Chili SAUCE).
I love Korean Food! And seafood pancake is one of them that’s why I had to try making at home. I use the pre-made pancake mix when I was playing around with the recipe, but now I make my own from scratch!! Yummm!!
MM, looks like your site is haunted too. because you have no comments yet on your latest post bec it doesn’t open. :)
Something wrong with the latest post Sir MM, just loops back to your archive page.
Hi MM… same thing happened as the posters above. The link keeps going back to the archive page. Hope your blog isn’t getting haunted. :)
Oh my golly, hoi thod! This looks so good and it sounds so simple. Well, the hardest part is finding a shellfish source you trust!