can (each 120g) crabmeat
cup (250 ml) Panko breadcrumbs
Tbsp (45 ml) packed coriander leaves
Tbsp (15 ml) finely chopped jalapeno pepper with seeds
tsp (10 ml) garlic, minced
tsp (10 ml) ginger root, minced
1-1/4 teaspoon (6 ml) mild curry powder
Tbsp fresh puréed mango
tsp (5 ml) salt
wooden popsicle sticks
1-1/4 cups (300 ml) coconut milk
cup (175 ml) medium unsweetened coconut
cup (125 ml) all-purpose flour
tsp (10 ml) granulated sugar
tsp (1 ml) each salt and freshly ground black pepper
vegetable oil for frying
1. Drain crab well, pressing it dry in a fine-mesh strainer. Place in large bowl; set aside.
2. In food processor, combine panko, eggs, coriander, jalapeno, garlic, ginger, curry powder, mango and salt; process until smooth. Add to crab; stir well to combine. Using ¼ cup (50 ml) measure, divide crab mixture into ten portions and place on baking sheet. Using hands, press one portion onto a popsicle sick, forming into a 3-inch (8 cm) long hot dog shape. Return to baking sheet. Repeat with remaining crab portions and popsicle sticks. Chill for 15 minutes.
1. For coconut batter: In bowl, stir together egg, coconut milk, coconut, flour, sugar, salt and pepper. In heavy-bottomed Dutch oven, heat 2-inches (5 cm) oil to 350°F (180°C). Dip each crab pogo in coconut batter, being careful not to dip the stick. Two or three at a time, fry pogos in hot oil until golden brown, turning once, about 3 to 4 minutes. Drain on paper towel-lined tray.