Ingredients
- vegetable oil, for frying
- 3 x wild Alaska king crab legs, meat removed
- 100g plain flour, seasoned
- 150g packet tempura batter mix
- 225ml ice cold water
- 1/2 red chilli, finely sliced
- 2 spring onions, finely sliced
- 2 tbsp coriander, chopped
- Tamarind Dipping Sauce:
- 4 tbsp tamarind paste
- 2 tsp fish sauce
- 4 tbsp soy sauce
- 2 tbsp warm water
- zest and juice of 1 lime
- 1 tsp chilli oil
- 2 tsp caster sugar
Method
- Combine the dipping sauce ingredients and leave covered in the fridge until you are ready to serve
- Heat enough oil to fill half a high-sided heavy based sauce pan or wok
- Slice the crab meat into 3-5cm lengths and coat in seasoned flour
- Loosely combine the batter mix and water. The lumps in the batter are a good thing, so don’t over mix!
- Dip the crab into the batter mix and carefully lower into hot oil
- Deep fry the crab in batches for 3-4 minutes until golden brown, remove from the oil and leave to drain on kitchen paper
- Scatter red chilli, spring onions and coriander over the tempura king crab and serve with tamarind dipping sauce
Phil's Tips
Add 2-3 ice cubes to the batter mixture – the colder it is, the better!
