Destination
Phuket
The story
Hoi thod ("fried oyster") is Bangkok Chinatown's most beloved late-night oyster preparation: a thin, crispy rice-flour-and-egg pancake studded with small fresh oysters, fried in a wide flat pan until the base is deep golden and shatter-crackly, then topped with beaten egg to bind everything together, folded onto a plate, scattered with bean sprouts, spring onion and coriander, and drizzled with Sriracha or a sweet chili sauce. The specifically Bangkok version is called "aw suan" or "or luea" and is served with a fistful of raw bean sprouts on top for textural contrast. Sold at every Bangkok Chinatown street stall (Nay Mong on Yaowarat Road is legendary), especially after 8pm when the Chinatown food scene comes to life.
Method
Whisk rice flour, tapioca starch, salt, pepper, water and 3 eggs into a smooth thin batter. Rest 15 minutes.
Warm a wide flat pan (or wok) over the highest heat with 3 tbsp oil until smoking.
Pour half the batter (about 400ml) into the pan, spreading it thin. Let it cook without disturbing for 90 seconds until the base is set and starting to crisp.
Scatter half the oysters across the top of the batter. Reduce heat to medium.
Pour half the beaten egg over the whole pancake, letting it fill any gaps. Cook 2 minutes until the egg sets.
Break the pancake into 4 or 5 large pieces with a spatula. Add another tbsp of oil to the pan. Cook 2 more minutes, letting the broken pieces crisp on the base.
Slide onto a serving plate. Repeat with second half of batter and oysters.
Top with raw bean sprouts, spring onion, coriander and fried garlic. Drizzle with Sriracha. Serve immediately with lime wedges and nam pla prik.
Tips
- Tapioca starch. This gives the classical crispy-chewy texture. Do not skip.
- Small fresh oysters. Big oysters go rubbery. Ask for the smallest available.
- Very hot pan. Wok hei matters for the crispy base.
- Raw sprouts on top. Bangkok style. Not blanched.
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