Adobong Alimango

Separate the crab head and crab fat from the body then split the crab body in half.

Set aside the crab head with crab roe separately from the crab body.

Combine all-purpose flour, cornstarch,salt and ground black pepper in a small bowl.

Coat the crab body with the flour mixture. In a wook, deep-fry the coated crab body for 3-5 mins or until golden brown. Transfer to a bowl then set aside.

Remove excess oil from the same wok then saute minced garlic, siling labuyo, and bay leaf.

Add in oyster sauce, soy sauce, crab fat and water. Let it boil it for 2-3 mins. Lower down the heat then add the vinegar then simmer for another 2-3 mins.

Pour the cornstarch slurry into the sauce until you achieve a sauce like consistency.,

Add the fried crab body into the wok. Mix well to coat the crab with the sauce.

Assemble the crab head and crab fat with the crab body on a plate.