King Crab Pina Colada with Rum Pineapple Chutney
Ease of preparation rating: Moderate.
Yield: 4 servings.
Coconut Battered King Crab
Ingredients:
5 pounds of pre-cooked King Crab legs
2/3 cup (160ml) all-purpose flour
½ cup (120ml) corn starch
1 egg
1 cup (240ml) cold soda water
Pinch of salt
2 cups (480ml) unsweetened coconut flakes
Oil, for frying
Method:
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 375oF (190oC) degrees.
Fry the battered king crab legs for 3-4 minutes, or until golden brown.
Remove from the oil, and place on a paper towel to drain excess oil.
Rum Pineapple Chutney
Ingredients:
1 ripe pineapple, peeled and chopped into ½ inch cubes
½ red onion, chopped
¼ cup (60ml) dark rum
1 ½ cups (360 ml) coconut milk
1 chili pepper, seeded and chopped
2 red pepper, chopped
2 tablespoons (30ml) Thai basil leaves, chopped
Pinch of salt
Method:
Heat a cast iron skillet over medium heat.
Add pineapple and onions and cook for 3 minutes.
Deglaze with dark rum, and let alcohol evaporate for 1-2 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.
