Crispy Tahong Recipe

Crispy Kangkong
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2 pounds large half-shell frozen tahong, thawed
1 cup flour
2 tablespoons cornstarch
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Cooking oil for deep-frying

Spiced Vinegar Dip:

1 cup red wine vinegar
1/2 small red onion, peeled and diced
3 – 4 cloves garlic, peeled and minced
1 – 2 Thai chili peppers, minced
4 – 5 whole peppercorns, cracked
1/2 teaspoon salt


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.