Hoi Tod

Name: Hoi Tod
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 150 g oysters; 200 g crispy batter; 1 handful bean sprouts; sriracha — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Hoi Tod, a beloved Bangkok street food, comes alive in the bustling night markets where the aroma of sizzling batter fills the air. Vendors skillfully prepare this dish, balancing salt by instinct and embracing generous amounts of fat. Here, we present a home version, capturing the essence of how a Thai family cook would serve it at their own table, without the clamor of the market.

The beauty of Hoi Tod lies in its contrasting textures and flavors. Crispy batter cradles succulent oysters, while a handful of bean sprouts adds a fresh crunch. A touch of sriracha brings a welcome heat, with fine sea salt enhancing every bite. This dish is all about sharing, inviting everyone to dig in and enjoy the harmony of each element.

Ingredients

150 goysters
200 gcrispy batter
1 handfulbean sprouts
sriracha — to serve
to tastefine sea salt

Method

Start by preparing all your components. Rinse 150 g of oysters under cold water to remove any grit, then drain them well. Measure out 200 g of crispy batter and have it ready in a bowl. Rinse a handful of bean sprouts and set them aside to drain.
Heat a large, flat non-stick skillet over medium-high heat. Add a generous amount of oil, enough to cover the bottom of the pan, and let it heat until it shimmers. This ensures the batter crisps up immediately when it hits the pan, creating the signature texture of Hoi Tod.
Once the oil is hot, pour the crispy batter into the skillet, spreading it out evenly to form a thin layer. Allow it to cook undisturbed until the edges start to turn golden brown and the center begins to set. This should create a crispy base that holds together when you slide a spatula underneath.
Scatter the drained oysters over the partially set batter. Press them gently into the batter with the back of a spatula, ensuring they are evenly distributed. Cook until the oysters are just opaque and the batter is crispy and golden brown underneath.
Add a handful of bean sprouts to the skillet, spreading them over the top of the oysters and batter. Let them cook for a minute or two, just until they begin to soften but still retain a bit of crunch. This adds a fresh contrast to the rich, crispy base.
Finish the dish by sprinkling fine sea salt over the top to taste. Use your fingers to judge the amount, aiming for a balance that enhances the flavors without overpowering them. Serve immediately with sriracha on the side, allowing each diner to add heat to their preference.