King Crab Pina Colada with Rum Pineapple Chutney
Fish The Dish's Spencer Watts wants to bury your troubles in the sand with this recipe!
Briiing meeeee //
Two Piña coladas // One for each claw //
Lets set sail with Pineapple Chutney //
Oh, and never leave me hungry
Coconut Battered King Crab
5 pounds of pre-cooked King Crab legs
2.3 cup all-purpose flour
1/2 cup corn starch
1 cup cold soda water
Pinch of salt
2 cups unsweetened coconut flakes
Oil, for frying
Rum Pineapple Chutney
1 ripe pineapple, peeled and chopped into 1/2 inch cubes
1/2 red onion, chopped
1/4 cup dark rum
1 1/2 cups coconut milk
1 chili pepper, seeded and chopped
2 red peppers, chopped
2 tablespoons Thai basil leaves, chopped
Pinch of salt
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 375°F 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.
Run Pineapple Chutney:
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 peppers 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.
Get more recipes from Fish The Dish and find out when to watch here.