Ingredients
- vegetable oil, for frying
- 3 x wild Alaska king crab legs, meat removed
- 100 g plain flour, seasoned
- 150 g packet tempura batter mix
- 225 ml ice cold water
- 0.5 red chilli, finely sliced
- 2 spring onions, finely sliced
- 2 tbsp coriander, chopped
Tamarind Dipping Sauce
- 4 tbsp tamarind paste (Bart's)
- 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
Instructions
- 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 saucepan 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
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Nutrition Facts
Tempura Alaska King Crab with Lime and Tamarind Dipping Sauce
Amount per Serving
Calories
195
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Cholesterol
1
mg
0
%
Sodium
901
mg
39
%
Potassium
147
mg
4
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
