High Protein Mussels Pancake
A quick and easy high-protein mussels pancake made with Vietnamese rice paper, eggs, and fresh vegetables, seasoned with Sriracha and white pepper. Each serving provides approximately 34g of protein.
Recipe from Nutt.rition
Watch the original shortIngredients
- Eggs2
- Frozen Mussels200g
- Vietnamese Rice Paper2 sheets
- Bean Sprouts100g
- Scallions, chopped2 tbsp
- White Pepper1/2 tsp
- Sriracha Sauce4 tbsp
- Soy Sauce2 tsp
- Cooking Oil Sprayas needed
Method
- 1
Crack the eggs into a bowl, add soy sauce, and whisk well.
- 2
Heat a non-stick pan over medium heat and spray lightly with cooking oil.
- 3
Place one sheet of Vietnamese rice paper onto the heated pan.
- 4
Pour half of the whisked egg mixture over the rice paper and spread it evenly with a fork.
- 5
Arrange half of the mussels on top of the egg mixture.
- 6
Cover the pan with a lid and cook for about 1-2 minutes until the egg starts to set.
- 7
Uncover the pan, add half of the bean sprouts, sprinkle with half of the white pepper, and drizzle generously with Sriracha sauce.
- 8
Sprinkle with half of the chopped scallions.
- 9
Cover the pan again and cook for another 1-2 minutes, or until the pancake is golden brown and the ingredients are cooked through.
- 10
Carefully remove the pancake from the pan, fold it in half, and place it on a plate.
- 11
Repeat the process for the second pancake with the remaining ingredients.
- 12
Serve immediately.
Prep 5 min · Cook 10 min
Ingredients and steps were auto-captured from the original video with AI (confidence: high); quantities may be approximate. Please use your judgement while cooking.