Crispy Tahong Recipe


  • 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.

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