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!

Crispy Kangkong


  • 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


  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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