Seafood, Rice Pancake, And Egg Stir-Fry

1. 1

   Stir all ingredients in small saucepan over low heat until sugar dissolves. Set aside.

2. 2

   pancakes

3. 3

   Whisk first 4 ingredients in medium bowl. Whisk in 3/4 cup water (mixture will have consistency of milk).

4. 4

   stir-fry

5. 5

   Place mussels and 1/4 cup water in skillet. Cover and boil until mussels open, about 3 minutes. As mussels open, transfer to large plate (discard any mussels that do not open). Cool slightly. Remove from shells.

6. 6

   Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bean sprouts and garlic; saute 2 minutes. Divide sprout mixture among 4 plates. Wipe out skillet; reserve skillet. Sprinkle green onions over sprout mixture.

7. 7

   Heat 3 tablespoons oil in reserved skillet over medium-high heat. Rewhisk pancake batter. Add 1/2 cup batter to skillet, rotating skillet to cover bottom of pan with batter (some spots may not be completely covered). Cook until bottom of pancake begins to brown, 1 to 2 minutes. Scatter half of shrimp over pancake; cook 30 seconds. Scatter half of mussels over. Sprinkle 1/2 teaspoon fish sauce over. Crack 2 eggs atop pancake; break yolks and spread egg over. Using 2 spoons, coarsely break pancake into large pieces (about 2 inches each) and cook until eggs and shrimp are cooked through, turning occasionally and keeping pancake pieces intact as much as possible, about 2 minutes. Divide mixture between 2 plates. Repeat with remaining 3 tablespoons oil, pancake batter, shrimp, mussels, 1/2 teaspoon fish sauce, and 2 eggs.

8. 8

   Drizzle some of sweet-tart sauce over pancake mixture; sprinkle with cilantro. Serve, passing remaining sauce alongside.

* Per serving · 4 servings · Values may vary.