Mussels and shrimp in an crisp-chewy eggy pancake? Nope, this didn’t strike me as something I was really keen on doing. But then again, I love those Korean pancakes with scallions, and I was on a sriracha roll, a result of digging up an old Bon Appetit magazine with a feature on sriracha. So I figured I would give this a try, and it was a more than pleasant surprise! Relatively easy to make, it was delicious and a fine second sriracha dish after the fried chicken/salad I did here.
The recipe is on the epicurious website, here, though I followed the one in the magazine published in January 2010; it was created by Pim Techamuanvivit, of the blog Chez Pim. I think there may have been slight simplifications in the epicurious version of the recipe, but overall they are similar. Essentially there is a rice flour coating that crisps up, backed by soft eggs enveloping the mussels and shrimp. It’s intentionally haphazard looking, and it is a mouthful of flavor and texture.
The sriracha sauce looks frighteningly nuclear, but it tasted good. I have just checked my homemade sriracha sauce in the fridge and it too looks almost unbelievably orange red, with no additives or color added.
Definitely worth a try if you’ve made yourself a batch of sriracha, or you’re just wondering what to do with that bottle in your fridge… :)