Sharing another of my favorite Thai street food dish recipe and also pescatarian friendly, the crispy and savory pancake in a skillet boasts wholesome mix seafood and a unique batter which has a mochi like inner texture and a crispy outer bite.
Now, the traditional version of Hoi Tod is synonymous with Mussels and Oysters as the main protein. However, I like to enjoy the various fruits of the sea so why not reinvent this dish with all kinds of seafood ingredients. In addition, you can enjoy the crispy bits longer if plated in a skillet. For this recipe I'm using a cast iron skillet pan to cook the pancake and also serve with it as well. Hoi Tod is usually accompanied with stir-fried Chinese chives and bean sprouts which I've quickly tossed in a wok and garnished the skillet with a generous serving. A bright tangy and spicy homemade sauce using an authentic version of the famous Sriracha sauce as a base pulls everything together sparking joy in your mouth!
For those of you who have not used a cast iron skillet pan before, I highly recommend getting one because it will change your cooking life! The Lodge Seasoned Cast Iron Skillet is a perfect way to start your cast iron collection and get familiar with using cast iron in general. It's affordable and will instantly elevate all kinds of dishes especially steaks which you can get a really nice crust with this. Plus, it probably will last a lifetime if you take care of it well!
Thai Crispy Seafood Pancake Skillet (Hoi Tod)
Time: 30 min
Aroy Mak! What's your favorite Thai street food?
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