J
Jeanh
Guest
CRISPY TAHONG
INGREDIENTS:
1 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, sliced and pound
3/4 cup flour
1/4 cup cornstarch
1/4 teaspoon ginger powder
1/2 teaspoon salt
1/4 teaspoon ground pepper oil for frying
PROCEDURE:
In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
Drain then remove the mussels from the shell. Set aside.
In a bowl, mix flour, cornstarch, ginger powder, salt and pepper.
Dredge the mussels in flour mixture until well coated. Set aside.
In a frying pan, heat oil then fry mussels until golden brown and crisp. Drain on paper towels.
Transfer to serving plate then serve with spicy vinegar.
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INGREDIENTS:
1 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, sliced and pound
3/4 cup flour
1/4 cup cornstarch
1/4 teaspoon ginger powder
1/2 teaspoon salt
1/4 teaspoon ground pepper oil for frying
PROCEDURE:
In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
Drain then remove the mussels from the shell. Set aside.
In a bowl, mix flour, cornstarch, ginger powder, salt and pepper.
Dredge the mussels in flour mixture until well coated. Set aside.
In a frying pan, heat oil then fry mussels until golden brown and crisp. Drain on paper towels.
Transfer to serving plate then serve with spicy vinegar.
You do not have permission to view the full content of this post. Log in or register now.
