AuthorBiteSizedEnjoy our Sweet and Sour Rellenong Alimango—a harmony of succulent crab meat, perfectly seasoned and baked, complemented by the vibrant flavors of the sauce. Each bite offers a delightful symphony of tastes, creating a dining experience that is both luxurious and satisfying.
Steam crabs until orange. Once cooked, flake out the crab meat.
In a pan, saute onions and garlic until fragrant. Add ground pork and fry until light brown. Add crab meat, butter, kamote, sweet corn kernels and carrots. Season with parsley and salt and pepper.
In a bowl, combine pork and crab meat mixture with eggs and breadcrumbs. Mix well.
Stuff mixture inside the crab top shell. Dredge crab in flour.
In a pan with a cup hot oil, fry crabs filling side up. Baste crabs with the hot oil to cook filling. Turnover crabs until a golden brown coating forms. Blot excess oil using a paper towel and set aside.
In a bowl, thoroughly mix sugar, ketchup, rice vinegar, and soy sauce until sugar is dissolved.
In a saucepan, pour mixture and slowly bring to a boil. Pour cornstarch mixture and stir until the sauce thickens.
Drizzle sweet and sour sauce over rellenong alimango and serve hot!
Ingredients
Directions
Steam crabs until orange. Once cooked, flake out the crab meat.
In a pan, saute onions and garlic until fragrant. Add ground pork and fry until light brown. Add crab meat, butter, kamote, sweet corn kernels and carrots. Season with parsley and salt and pepper.
In a bowl, combine pork and crab meat mixture with eggs and breadcrumbs. Mix well.
Stuff mixture inside the crab top shell. Dredge crab in flour.
In a pan with a cup hot oil, fry crabs filling side up. Baste crabs with the hot oil to cook filling. Turnover crabs until a golden brown coating forms. Blot excess oil using a paper towel and set aside.
In a bowl, thoroughly mix sugar, ketchup, rice vinegar, and soy sauce until sugar is dissolved.
In a saucepan, pour mixture and slowly bring to a boil. Pour cornstarch mixture and stir until the sauce thickens.
Drizzle sweet and sour sauce over rellenong alimango and serve hot!
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