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:
- Remove mussels from shells. Wash and drain well.
- In a bowl, combine flour, cornstarch, garlic powder, salt, and pepper. Dredge shelled mussels with flour mixture to completely coat.
- 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.
- Remove from heat and drain on paper towels.
- Serve the crispy tahong (deep-fried Mussels) hot with spiced vinegar dip.
Spiced Vinegar Dip:
- In a bowl, combine vinegar, onions, garlic, chili pepper, peppercorns, and salt.
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