Crispy Tahong Recipe

This crispy tahong is a go-to recipe for a tasty appetizer or pulutan! Be ready to grab some beer and enjoy!

Ingredients:

• 2 pounds large half-shell frozen tahong, thawed
• 1 cup flour
• 2 tbsp cornstarch
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/4 tsp pepper
• Cooking oil, for deep-frying

Spiced Vinegar Dip:

• 1 cup red wine vinegar (if not available, use white vinegar)
• 1/2 small red onion, peeled and diced
• 3-4 cloves garlic, peeled and minced
• 1-2 chili peppers, minced
• 4-5 whole peppercorns, cracked
• 1/2 tsp salt

Procedure:

1. Remove mussels from shells. Wash and drain well.
2. In a bowl, combine flour, cornstarch, garlic powder, salt, and pepper. Dredge shelled mussels with flour mixture to completely coat.
3. In a pot, heat about 2-inch deep of oil over medium heat. Deep-fry, turning once or twice, flour-coated mussels until golden brown, crispy, and cooked through.
4. Remove from heat and drain on paper towels.
5. Serve the crispy tahong (deep-fried Mussels) hot with spiced vinegar dip.

Spiced Vinegar Dip:

1. In a bowl, combine vinegar, onions, garlic, chili pepper, peppercorns, and salt.

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