26min 4 ppl
Crispy Beansprout and Egg Tod
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 9 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 14g
Carbs 26g
Fats 20g
About this dish
The same rice-flour batter and hot-griddle technique as hoy tod, built on beansprouts and egg instead of oysters, with the same lacy, brittle base and soft centre.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Beansprouts250 g
- Spring onionssliced2
Dairy & Eggs
- Eggs4
Dried Goods
- Rice flour80 g
- Tapioca Starch30 g
Spices & Seasonings
- White pepper0.25 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oilfor frying100 ml
Utensils
- Mixing bowl
- Large frying pan
- Tongs
- Chopping board
- Sharp knife
Method
1
In a mixing bowl, whisk the rice flour and tapioca starch with 150ml of water until smooth.
Approx. 5 minutes
2
In a separate bowl, beat the eggs with the light soy sauce and white pepper.
Approx. 3 minutes
3
Heat half the vegetable oil in a large frying pan over medium-high heat until shimmering.
Approx. 4 minutes
4
Pour in the rice-flour batter and cook undisturbed for 2 minutes until it starts to turn translucent at the edges.
Approx. 4 minutes
5
Scatter the beansprouts over the batter and cook for 1 minute to soften slightly.
Approx. 2 minutes
6
Pour the beaten egg over the top and scatter with the spring onions.
Approx. 3 minutes
7
Drizzle the remaining oil around the edges and cook for 3 minutes until the base is deeply golden and lacy.
Approx. 5 minutes
8
Carefully flip the omelette in sections and cook the other side for 3 minutes until crisp at the edges and the egg is fully set.
Approx. 5 minutes
9
Slide onto a plate and serve at once.
Approx. 2 minutes
