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King Crab Pina Colada with Rum Pineapple Chutney

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  • Serves:

    4

Ingredients

Coconut Battered King Crab

  • 5 lbs of pre-cooked king crab legs
  • 2/3 cup (160 ml) all-purpose flour
  • ½ cup (120 ml) corn starch
  • 1 egg
  • 1 cup (240 ml) cold soda water
  • pinch of salt
  • 2 cups (480 ml) unsweetened coconut flakes
  • oil, for frying

Rum Pineapple Chutney

  • 1 ripe pineapple, peeled and chopped into ½-inch cubes
  • ½ red onion, chopped
  • ¼ cup (60 ml) dark rum
  • 1 chili pepper, seeded and chopped
  • 2 red pepper, chopped
  • 2 tbsp (30 ml) Thai basil leaves, chopped
  • pinch of salt

Directions

  1. Remove meat from King Crab legs, and pat dry.
  2. Make tempura batter by mixing flour, corn starch, egg and soda water together until mixture is lump-free.
  3. Dunk the crab meat into tempura batter, and then roll in the coconut flakes until they are nicely coated.
  4. Heat frying oil to 375F (190C).
  5. Fry the battered king crab legs for 3-4 minutes, or until golden brown.
  6. Remove from the oil, and place on a paper towel to drain excess oil.

Rum Pineapple Chutney

  1. Heat a cast iron skillet over medium heat.
  2. Add pineapple and onions and cook for 3 minutes.
  3. Deglaze with dark rum, and let alcohol evaporate for 1-2 minutes.
  4. Add coconut milk and bring to a boil. Once boiling, allow to reduce.
  5. Add red and chili peppers, and continue reducing until liquid is fully evaporated and pineapple is soft.
  6. Remove from the heat.
  7. Once it has cooled down, add in the Thai basil leaves.
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