mussel sprout pancakes

3/4 cup water
vegetable oil
1/2 cup tapioca flour
sriracha sauce
salt
1 cup mussels
ground pepper
1/4 cup all purpose flour
5-7 sprigs cilantro
2 cups bean sprouts
1 teaspoon baking powder
1 egg

To remove fresh mussels from shell, I dump the mussels in boiling water
and let it boil for a minute or until the shell is open. The draw back from
this is that sometimes your mussels shrink to nothing. If you can get
fresh frozen without a shell, they are my first choice. Often, I use fresh
oysters that come in a jar. If you choose mussels, pull the little clump of
hair out. It doesn't taste good and can cause stomach problem.

Cut cilantro into small pieces, 1 cm. Save some whole leaves for a garnish.

Mix the flours, water and baking powder and a dash of salt. The mixture
should be very thin for maximum crispiness. Heat a flat bottom pan, I use
my Griswold skillet, to medium to high heat. Add about 3 tablespoons of oil
to the hot pan. Spoon the batter in the oil. Sprinkle mussels on top. You
might have to add oil here and there. Flip the pieces. If you have enough
room on your pan, add the rest of the batter and mussels. Push the cooked
batter aside, add an egg and scramble it or mix it with the rest of the
mussels. The final result should be light brown with some crispy pieces.
Remove from the pan and put onto two plates.

Use the same pan with high heat to quickly cook the bean sprouts. If the
pan is quite oily, there is no need to add oil otherwise add a teaspoon of oil.
Drop in the bean sprouts. Stir quickly. Add a pinch of salt and remove the
sprouts from the pan. Quickly stir fried bean sprout will retain their crispiness
and taste better than soggy bean sprouts. Set the bean sprouts next to the
mussles on the plates.

Sprinkle with pepper, garnish with cilantro and server hot with Siracha sauce.

Garnish with cilantro, sprinkle black pepper on top and serve hot with Siracha
Sauce.