Ingredients:
1 kilo shelled mussels
1 cup cornstarch
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Vegetable oil for deep-frying
Cooking Procedure:
1. Debeard mussels. Remove any grains or sand that may be embedded in the meat.
2. In a deep pot, heat frying oil.
3. Combine cornstarch, salt, pepper and garlic powder. Dredge mussels with mixture a batch at a time.
4. Deep-fry in batches until golden brown and crispy. Drain excess oil on paper towels. Serve with spicy vinegar dip (as follows).
* For spicy vinegar dip, just mix 3tbsp vinegar, 1 red hot chili (siling labuyo), chopped, 1 cloves garlic, chopped and salt & pepper to taste. Let stand for a few minutes to allow flavors to blend.
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