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Shellfish

September 23, 2020
Crispy Tahong in Sweet and Sour Sauce

Time needed: 45 minutes.

DIFFICULTY: Easy
Makes: 2 – 4 servings

Ingredients:
2 tablespoons oil
1 tablespoon ginger, minced
3 pieces garlic cloves, minced
1 kilo mussels
1 1/2 cup water
salt, to taste
ground black pepper, to taste
oil, for frying

batter:
1 cup flour
1/2 cup cornstarch
1 tablespoon salt
1 teaspoon pepper
1 can beer

sauce:
1 teaspoon ginger, minced
1/4 cup onion, minced
2 pieces garlic cloves, minced
1/4 cup carrots
1/4 cup green bell pepper
1/4 cup red bell pepper
1/4 cup pineapple tidbits
1/4 cup pineapple juice/syrup
2 tablespoons ketchup
2 tablespoons sugar
2 tablespoons vinegar
1/4 cup water
salt, to taste
ground black pepper to taste
1 tablespoon cornstarch + 2 tablespoons water

procedure:

  1. Prepare the mussels

    in a large pot over medium heat, saute ginger and garlic in oil until aromatic. Add the mussels and water then season w salt and pepper. Cover and simmer for 3 mins. remove the mussel meat from the shell and set aside.

  2. Make the batter

    In a bowl, mix together flour, cornstarch, salt, pepper until well combined. Mix in beer until a smooth batter forms. 

  3. Coat mussels in batter

    Add mussels into the batter and mix until everything is well coated.
     

  4. Fry mussels

    In a pan over medium heat, fry mussels one by one in hot oil until they turn a light golden brown. Drain excess oil.

  5. Make sauce

    In a pan over medium heat, saute ginger for a few minutes. Add onions and continue sauteing until translucent. Add garlic, carrots, green peppers, red peppers, pineapples, pineapple juice/syrup, ketchup, sugar, and water. Cover and let simmer for 3 mins. Season w salt and pepper then add the cornstarch slurry and remove from heat.

  6. Serving option

    Serve on a sizzling plate.