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King crab pina colada with rum pineapple chutney
Ingredients
Coconut battered king crab:
- 2.3 kilograms of pre-cooked king crab legs
- 2/3 cup (160 milliliters) all-purpose flour
- 1/2 cup (120 milliliters) corn starch
- 1 egg
- 1 cup (240 milliliters) cold soda water
- Pinch of salt
- 2 cups (480 milliliters) unsweetened coconut flakes
- Oil, for frying
Rum pineapple chutney:
- 1 ripe pineapple, peeled and chopped into ½-inch cubes
- 1/2 red onion, chopped
- 1/4 cup (60 milliliters) dark rum
- 1 chili pepper, seeded and chopped
- 2 red pepper, chopped
- 2 tablespoons (30 milliliters) Thai basil leaves, chopped
- Pinch of salt
Directions
- Remove meat from King Crab legs, and pat dry.
- Make tempura batter by mixing flour, corn starch, egg and soda water together until mixture is lump-free.
- Dunk the crab meat into tempura batter, and then roll in the coconut flakes until they are nicely coated.
- Heat frying oil to 375F (190C).
- Fry the battered king crab legs for three to four minutes, or until golden brown.
- Remove from the oil, and place on a paper towel to drain excess oil.
Rum pineapple chutney:
- Heat a cast iron skillet over medium heat.
- Add pineapple and onions and cook for three minutes.
- Deglaze with dark rum, and let alcohol evaporate for one to two minutes.
- Add coconut milk and bring to a boil. Once boiling, allow to reduce.
- Add red and chili peppers, and continue reducing until liquid is fully evaporated and pineapple is soft.
- Remove from the heat.
- Once it has cooled down, add in the Thai basil leaves.
