Hoy Tod (Crispy Mussel Pancake)

Ingredients

• 1300g fresh mussels (shelled)
• 23 eggs
• 3100g tapioca flour
• 450g rice flour
• 5200ml water
• 62 cups bean sprouts
• 73 spring onions (chopped)
• 83 tbsp vegetable oil
• 92 tbsp fish sauce
• 101 tsp white pepper
• 11Sweet chili sauce to serve

Instructions

1. 1Mix tapioca flour, rice flour and water to make a thin batter. Season with fish sauce and white pepper.
2. 2Heat oil in a wide pan over high heat until very hot.
3. 3Pour a ladleful of batter into the pan — it should sizzle and crisp at the edges.
4. 4Add mussels on top and cook for 2 minutes.
5. 5Beat eggs and pour over the mussels.
6. 6Add bean sprouts and spring onions.
7. 7Fold the pancake over or serve flat, crispy-side up.
8. 8Serve immediately with sweet chili sauce.