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Rellenong Alimango

Rellenong Alimango

4 whole crabs, cleaned
1 small potato, diced
2 tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 tomato, diced
1 small red pepper (capsicum), diced
42.5 g raisins
3 eggs, beaten
Vegetable oil for deep frying

Cook crabs by boiling or steaming. Let cool. Remove shells and set aside.
Remove crab meat from the claws, legs, body, including fat from the shells. Set aside.
Fry potatoes in oil until golden brown and set aside. In the same pan, saute onion and garlic until fragrant. Then add crab meat and season with salt and pepper to taste. Mix thoroughly.
Add tomatoes and simmer 5 minutes. Add potatoes, red pepper and raisins. Mix well and simmer another 2 minutes.
Divide this crab mixture into 4 equal parts. Brush the inside of each shell with a little beaten egg, then fill with crab meat mixture.
Heat oil in a frying pan. Gently place the stuffed shells stuffing-side-up in hot oil and fry about 2 minutes.
Pour about 1 tablespoon of the beaten egg over the crab mixture in each shell and turn over the shells slowly. Fry another 2 minutes until fully cooked.

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