Decadent crab fat takes center stage in this hefty noodle dish. Can’t find good quality crab? You can make this recipe with prawns, too.Â
Alimango sa Aligue Sotanghon Recipe
Decadent crab fat takes center stage in this hefty noodle dish.
Ingredients
Alimango sa Aligue Sotanghon Ingredients
- cooking oil for deep frying
- 2 300-gram crabs (alimango) cleaned and each cut into 4 pieces, top shell reserved and cooked for presentation, if desired
- 1/4 cup plus 1 tablespoon olive oil
- 3 tablespoons Garlic minced and divided
- 1/4 Cup crab fat (aligue)
- Salt to season
- 250 Grams vermicelli (sotanghon) noodles
- finger chilies (siling pangsigang) sliced, for garnish (optional)
Instructions
- Heat oil in a deep-fryer or heavy-bottomed pot. Deep-fry crabs until cooked, about 5 minutes on each side.
- Heat 1/4 cup olive oil in a wok over high heat. Add 2 tablespoons garlic and stir-fry until fragrant and golden. Add crabs and crab fat; toss to combine. Season with salt and pepper. Set aside and keep warm.
- Cook vermicelli according to package directions; drain. Heat remaining olive oil in a wok. Add remaining garlic and fry. Add noodles, crabs, and sauce. Transfer to a platter. Garnish with chilies and top shells.
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