Crispy Mussel Pancake with Bean Sprouts

In a large bowl, whisk together the rice flour, tapioca flour, white pepper, and cold water until a smooth, lump-free batter forms. Set aside.

Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and stir-fry for 30 seconds until fragrant. Add the cleaned mussels and stir-fry for 1-2 minutes until they just open and are cooked through. Remove mussels from the pan and set aside, reserving the oil and garlic in the pan.

Ensure the wok is still hot. Pour about half of the prepared batter into the wok, spreading it thinly to form a round pancake. Fry for 2-3 minutes until the edges are golden and the bottom is set.

Crack one egg directly onto the pancake, spreading it gently over the surface. Quickly arrange half of the cooked mussels and half of the bean sprouts over the egg. Drizzle with a little more oil if needed around the edges.

Continue to fry, pressing down gently with a spatula, until the egg is cooked and the pancake is crispy and golden brown, about 3-5 minutes. Carefully flip the pancake and cook for another 1-2 minutes to crisp up the other side.

Transfer the crispy mussel pancake to a serving plate. Garnish generously with chopped green onions.

Repeat steps 3-6 for the second pancake. Serve immediately with Sriracha chili sauce on the side for dipping.