Hoi tod, Thai omlette help

[johnnywgk]

Hi all, i'm trying to make hoi tod, which is a type of thai omlette (eggs) but cooked with a batter.

It's a omlette with crispy (fish 'n' chip) type of batter.

Googled and found recipe, it says use tapioca flour for crispy batter.

I just mix it with water, then shallow fry, but it dont crisp up right. It goes a bit crispy, but jelly texture in the middle.

What am i doing wrong.

Thanks for any help.

[Stu R]

Get the pan bastid hot, and use a bit more oil

[johnnywgk]

Cheers Stu, will try Sunday

[Wadeski]

if your having problems deep frying, the solution 99 pc of the time is you are being too timid about oil and heat. test something small and not too wet like the end of a chopstick, or a piece of vegetable (NOT something like a cucumber that is all water).

if it immediately froths and floats on a cushion of bubbles from the escaping water, its hot enough. if it just has a weak bit of a bubbles around it, you arent hot enough and will get a soggy result.

good deep frying is basically steaming from the inside out as the water in the food vaporises, and the bubbles keep all but splashes of oil from touching your food.

[johnnywgk]

Cheers Tom, was going to have another go today, but been busy.

Will post when done.