Name: Crispy Tahong in Sweet and Sour Sauce
Yield: 3 servings
Ingredients: 2 tbsp oil; 1 tbsp ginger; 3 garlic cloves; 1 kg mussels; 1 ½ cups water; salt; ground black pepper; oil; 1 cup flour; ½ cup cornstarch; 1 tbsp salt; 1 tsp pepper; 1 can beer; 1 tsp ginger; ¼ cup onions; 2 garlic cloves; ¼ cup carrots; ¼ cup green bell pepper; ¼ cup red bell pepper; ¼ cup pineapple tidbits; ¼ cup pineapple juice/syrup; 2 tbsp ketchup; 2 tbsp sugar; 2 tbsp vinegar; ¼ cup water; salt; ground black pepper; 1 tbsp cornstarch + 2 tbsps water

Prepare the mussels

1

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.

Make the batter

2

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

Coat mussels in batter

3

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

Fry mussels

4

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

Make sauce

5

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.

Serving option

6