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Makes 6 servings
Preparation and cooking time: 1 hour 30 minutes


3 pieces alimango, washed
Cooking oil
1/8 cup red onion, minced
4 cloves garlic, minced
¼ kilo ground pork
2 tablespoons butter
¼ cup kamote, diced
¼ cup sweet corn kernels
¼ cup carrots, diced
2 tablespoons parsley, chopped
Salt and Pepper to taste
2 eggs, beaten
1/3 cup breadcrumbs
1/2 cup flour

Sweet and Sour Sauce:
4 tablespoons brown sugar
2 ½ tablespoons tomato ketchup
1/3 cup rice vinegar
½ teaspoon soy sauce
1 teaspoon cornstarch, dissolved in 3 teaspoons water


1. Steam crabs until orange. Once cooked, flake out the crab meat.
2. 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.
3. In a bowl, combine pork and crab meat mixture with eggs and breadcrumbs. Mix well.
4. Stuff mixture inside the crab top shell. Dredge crab in flour.
5. In a pan with 1 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.

Sweet and Sour Sauce:
1. In a bowl, thoroughly mix sugar, ketchup, rice vinegar, and soy sauce until sugar is dissolved.
2. In a saucepan, pour mixture and slowly bring to a boil. Pour cornstarch mixture and stir until the sauce thickens.
3. Drizzle sweet and sour sauce over rellenong alimango and serve hot!

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