Rellenong Alimasag

Ingredients:

5-6 pieces alimasag, big variety, boiled
2 tbsps. cooking oil
3/4 cup tomatoes, finely chopped
1/2 tsp. red hot pepper, minced
1/2 pack (7 grams) ginisa flavor mix
1/4 tsp. super seasoning
1 cup potatoes, boiled and diced
2 eggs, beaten
1/2 cup bread crumbs to coat
cooking oil for deep frying

Cooking Procedure:

1. Scoop out all alimasag meat and reserve empty shells.
2. In hot oil, sauté tomatoes, alimasag meat and hot pepper.
3. Sprinkle ginisa flavor mix and super seasoning.
4. Mix with potatoes and remove pan from flame. Cool.
5. Brush a little beaten egg into each crab shell.
6. Pack with cooled stuffing and cover the open edge with breadcrumbs.
7. Heat oil for frying. When hot brush each stuffed shell with remaining egg.
8. Keep the shell bottom up while frying.
9. When done remove from pan and drain.
10. Serve hot with Rice.