RCI-SN.002.0113.001
Crispy Alimasag
Alimasag is the filipino term for crabs. Crispy alimasag is one great filipino appetizer. It is deep fried small crabs coated in a mixture of flour and egg.
Prep15 min
Cook50 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- kilo small crabs (alimasag)1/2 unit
- 1/2 cup
- 1/2 cup
- 1 teaspoon
- 1/2 teaspoon
- 1 unit
- 1/2 teaspoons
Method
1
Clean the small crabs (alimasag) by rinsing thoroughly under cold running water, removing any mud or debris from the shells and undersides.
2
Pat the crabs dry with paper towels to ensure a crispy exterior when fried.
3
Combine the all-purpose flour, minced chili pepper, pepper, and salt in a large mixing bowl.
4
Create a batter by whisking the beaten egg with water, then gradually mixing into the flour mixture until a smooth, thick coating consistency is achieved.
5
Dip each crab into the batter, ensuring all surfaces are evenly coated.
3 minutes
6
Heat oil in a deep pan or wok over medium-high heat until shimmering and approximately 350–375°F (175–190°C).
3 minutes
7
Carefully place the battered crabs into the hot oil in batches, avoiding overcrowding the pan.
7 minutes
8
Fry for 3–4 minutes per side until the shell turns golden brown and crispy, turning once with tongs.
8 minutes
9
Remove the fried crabs from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
10
Serve the crispy alimasag while still warm, optionally accompanied by vinegar-based dipping sauce or fresh calamansi.