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Tempura Alaska King Crab with Lime and Tamarind Dipping Sauce

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  • Serves: 6 as a snack, or 3 as a starter
  • Difficulty: Moderate
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Tempura Alaska King Crab with Lime and Tamarind Dipping Sauce


  • 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

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  • 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!