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The flavor of the coconut milk seeps into the deepest crevices of the shellfish. 

INGREDIENTS:
2 large alimangos (mud crabs); cut in halves
1/2 kilo hipon, cleaned
1 cup gata
1/2 cup seafood stock or water (optional)
1 thumb-size ginger, sliced
4 cloves garlic, minced
2 sili labuyo, sliced
1 cup squash, cut in cubes
100g kangkong
1/2 - 1 tbsp paprika
patis and black pepper to taste
Wansoy for garnish

PROCEDURE:
Steam crabs and squash until half cooked. Set aside.
Sauté garlic and ginger, then add coconut milk, stock/water (if needed), paprika and patis and black pepper to taste. Bring to a boil, stirring ocassionally, until gata becomes thick and oily. Add crabs, shrimp, labuyo and squash. Lastly add in kangkong until wilted. Cook until dish is done. Garnish with wansoy before serving.
Serve with rice.