Hoy Tod — Oyster Crispy Omelette / หอยทอด

Central Thai — heavily Chinese-Thai influenced; the preparation is associated with the Teochew Chinese community in Bangkok

Hoy tod is a Bangkok street food masterpiece — fresh oysters or mussels embedded in a starchy, eggy batter that is fried on a flat iron griddle in generous amounts of lard or oil until the edges are lacey and crispy while the centre remains soft and custardy. The batter is rice starch, tapioca starch, and egg — the two starches are what produce the characteristic dual texture of crispy-lacy edges and soft, gummy centre that cannot be achieved with a regular wheat flour batter. The whole beaten egg is poured directly over the oysters on the hot griddle, not mixed in advance. Bean sprouts, garlic chives, and sometimes spring onion are added to the top of the omelette just before serving.

Hoy tod demonstrates that texture can be the primary flavour vehicle — the crispy-soft contrast is so significant that the oyster's brininess needs only a simple sriracha-based dipping sauce to complete the experience.