Seafood, Rice Pancake, and Egg Stir-Fry

Name: Seafood, Rice Pancake, and Egg Stir-Fry
Yield: 4 Servings
Ingredients: 1/4 cup sriracha sauce*; 1 1/2 tablespoons rice vinegar; 1 1/2 tablespoons sugar; 3/4 teaspoon fish sauce (such as nam pla or nuoc nam)*; 1/2 cup rice flour**; 2 tablespoons tapioca starch***; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 3/4 cup water; 1 pound mussels, scrubbed, debearded; 1/4 cup water; 7 tablespoons vegetable oil, divided; 4 cups bean sprouts (about 8 ounces); 1 large garlic clove, minced; 4 green onions (dark green parts only), cut into 1 1/2-inch pieces; 1/2 pound uncooked medium shrimp, peeled, deveined, halved lengthwise, cut crosswise into 1/2-inch pieces, divided; 1 teaspoon fish sauce (such as nam pla or nuoc nam), divided; 4 large eggs; Chopped fresh cilantro

By Pim TechamuanvivitPhotography by Kenji Toma

November 17, 2009

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Recipe notes