Hoy Tod, also known as Seafood Pancake, is a popular Thai street food dish that is enjoyed in Hua Hin and across Thailand. Here's some information about Hoy Tod:
Preparation: Hoy Tod is made by mixing a batter consisting of rice flour, eggs, water, and various seasonings. The batter is then combined with a selection of seafood, typically mussels or a mix of mussels, squid, and shrimp. Additional ingredients such as bean sprouts, spring onions, and sometimes Chinese chives are added to the mixture.
Cooking Process: The batter and seafood mixture is poured onto a hot greased griddle or pan and cooked until the pancake becomes crispy on the outside and golden brown. The pancake is flipped once to ensure even cooking and crispiness.
Serving: Once cooked, Hoy Tod is usually served with a tangy and spicy dipping sauce made from lime juice, fish sauce, chili, and sugar. The pancake is often garnished with fresh cilantro or Thai basil leaves for added flavor and freshness.
Flavor Profile: Hoy Tod offers a combination of textures and flavors. The pancake has a crispy exterior while the seafood inside remains tender. The batter is savory and slightly chewy, and the seafood adds a subtle sweetness. The accompanying dipping sauce provides a balance of tanginess, spiciness, and umami flavors.
Dining Experience: Hoy Tod is typically served as a shared dish, either as an appetizer or a main course. It is commonly enjoyed as street food in Thailand, where you can find vendors cooking the pancakes right in front of you. The crispy and flavorful pancakes are best eaten immediately while still hot.
Hoy Tod, or Seafood Pancake, is a delicious and satisfying dish that showcases the combination of seafood and Thai flavors. Its crispy texture, savory batter, and tangy dipping sauce make it a popular choice among locals and tourists. When in Hua Hin or other parts of Thailand, trying Hoy Tod from a street food stall or local restaurant is a great way to experience the vibrant and diverse Thai food culture.