Tahong Chips

Method

1. Steam the mussels with 1/2 cup water just until the shells open. Discard unopened shells, remove the meat, and strain the broth through a fine sieve.
2. Pat the mussel meat dry and mince very finely or pulse briefly; do not purée it into a watery paste.
3. Combine tapioca starch, flour, garlic, salt, pepper, paprika, egg white, minced mussels, and enough cool broth to form a firm, moldable dough.
4. Shape into two compact logs about 4 cm wide, wrap tightly in parchment and foil, and steam for 35–40 minutes until firm through the centre.
5. Cool completely, then refrigerate at least 4 hours so the logs become easy to slice.
6. Slice as thinly as possible, arrange in one layer, and dry in sun under clean mesh or in a 70°C oven until the slices are hard and brittle.
7. Fry a few at a time at 180°C until puffed and crisp, 10–20 seconds. Drain, cool fully, and store airtight.