Seafood, Rice Pancake, and Egg Stir Fry

Bon Appetit's 2010 January issue had a feature on sriracha... You know, that famous spicy red sauce in the plastic squeeze container with the rooster on it? It's only $5 yet it's a staple in many a chef's pantry. I recently made the Seafood, Rice Pancake, and Egg Stir Fry recipe that was included in the article, and it was great. It tasted very much like a Thai dish thanks to the fish sauce, and it also had a nice chewy mochi-like quality thanks to the rice flour.

The one I made was slightly different from the original recipe because instead of using seafood, I used thinly sliced pork.

Click here for the full recipe

INGREDIENTS

SWEET-TART SAUCE

• 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)*

PANCAKES

• 1/2 cup rice flour**
• 2 tablespoons tapioca starch***
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup water

STIR-FRY

• 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