Hoy Tod

Hoy tod is Bangkok street food at its best: a crispy-edged omelette studded with plump oysters, made with a batter that fries up golden and crunchy on the outside and soft inside. Topped with spring onions and a dash of chilli sauce, it is irresistible.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

390

Ingredients

• 200 g fresh oysters, shucked
• 2 eggs
• 3 tablespoons rice flour
• 2 tablespoons tapioca starch
• 1 spring onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fish sauce
• 1/2 teaspoon white pepper
• 1/2 teaspoon sugar
• 3 tablespoons vegetable oil
• Bean sprouts, to serve
• Sriracha or chilli sauce, to serve
• Coriander leaves, to garnish

Instructions

1. Rinse the oysters gently and pat them dry with paper towels.
2. Whisk the rice flour, tapioca starch, fish sauce, sugar, white pepper, and 3 tablespoons of water into a smooth batter.
3. Beat the eggs lightly in a separate bowl.
4. Heat the oil in a wok or large pan over high heat and fry the garlic for 20 seconds.
5. Pour in the batter, scatter the oysters over it, and cook for 2 minutes until the edges crisp.
6. Pour the eggs over the top, cook for 1 minute more, then slide onto a plate over bean sprouts and garnish with spring onion and coriander.

Pro tips

• Use very fresh oysters and dry them well, or the batter will not crisp.
• Keep the heat high — a hot pan is what makes the edges crunchy.
• Do not stir once the batter hits the pan; let it set into a crisp pancake.

Frequently asked questions