Lager Mussel Fritter.

Lager Mussel Fritter หอยทอด.

Serves 2.

A popular Thai street food, usually sold by the same street stall as, the more well known, 'Pad Thai'. The Thai way is to use water to bind the dry ingredients together but I am using lager (after raiding Grandad's drink cupboard, I would have used cider if I had any left).

The cayenne, paprika, onion granules and dried garlic are not used in the authentic Thai version. I just like these flavours.

In a large bowl put in,

-4tbsp cornflour, 

-4tbsp rice flour (plain flour should be ok),

-salt/pepper.

-1tsp cayenne pepper,

-1tsp paprika,

-1tsp onion granules,

-1tsp dried garlic,

-1 sliced shallot,

-1 sliced spring onion,

-200g cooked mussels. Add

-200ml cold lager.

Stir to combine. The batter should be extremely runny.

In a large frying pan on medium heat,

Add around 4tbsp vegetable oil, leave to heat for a couple of minutes or so.

Add the fritter mixture. Leave to cook for 30 seconds or so.

Add 2 whisked eggs. Swirl the pan to evenly distribute the eggs.

Once the underside is cooked,

With a metal spatula, cut the fritter in 1/2. Makes it easy to flip this way.

Cook the fritter on both sides for around 5 minutes in total.

Add a handful of bean sprouts (I used sugar snap peas).

Spoon on to a serving plate.

Serve.

Note: Most Thais eat round the clock so this dish is more of an afternoon snack than an actual meal.