Fried Mussel Pancake (Hawy Thawt)

Ingredients

• 2 kg (4 lb 8 oz) small black mussels in their shells (yielding around 350 g/12 oz meat)

• 1 long red chilli, seeded and finely chopped
• 2½ tablespoons white vinegar
• ½ teaspoon sugar

• 2 oz (50 g) tapioca or plain (all-purpose) flour
• 1½ oz ¹⁄₃ cup (40 g) cornflour (cornstarch)
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 6 garlic cloves, finely chopped
• 12 oz 4 cups (350 g) bean sprouts
• 4 spring onions (scallions), sliced
• 3 fl oz ¹⁄₃ cup (80 ml) vegetable oil
• 4 large eggs
• a few coriander (cilantro) leaves
• 1 long red chilli, seeded and thinly sliced
• a sprinkle of ground white pepper
• 4 lime wedges

1. Preheat the oven to 180°C (350°F/Gas 4). Scrub the mussels and remove their hairy beards. Discard any open mussels and any that don’t close when tapped on the work surface. Spread the mussels over a baking tray and bake for 5 minutes, or until the shells open slightly. Discard any unopened mussels. When the shells return to a comfortable temperature, prise them open, scoop out the meat from each and put it in a colander to drain out any juices. To make the chilli sauce, mix the chilli, vinegar, sugar
2. To make the chilli sauce, mix the chilli, vinegar, sugar and a pinch of salt in a small serving bowl.
3. Combine the flours with 6 to 8 tablespoons water using a fork or spoon until the mixture is smooth and without lumps. Add the fish sauce and sugar. Divide among four bowls and add some mussels to each bowl.
4. Separate the garlic, bean sprouts and spring onions into equal portions for each serving.
5. Make one pancake at a time. Heat 1 tablespoon oil in a small frying pan and stir-fry one portion of garlic over medium heat until golden brown. Stir one portion of the mussel mixture with a spoon and pour it into the frying pan, swirling the pan to ensure that the mixture spreads evenly. Cook for 2–3 minutes, or until it is brown underneath. Turn with a spatula and brown the other side. Make a hole in the centre and break an egg into the hole. Sprinkle a half portion of bean sprouts and spring onion over the top. Cook until the egg sets, then flip the pancake again. Turn the pancake onto a serving plate.
6. Sprinkle each pancake with coriander leaves, sliced chilli and ground pepper. Place a lime wedge, bean sprouts and spring onions on the plate. Serve with the chilli sauce.