3 can (each 120g) crabmeat
1 cup (250 ml) Panko breadcrumbs
3 Tbsp (45 ml) packed coriander leaves
1 Tbsp (15 ml) finely chopped jalapeno pepper with seeds
2 tsp (10 ml) garlic, minced
2 tsp (10 ml) ginger root, minced
1-1/4 teaspoon (6 ml) mild curry powder
3 Tbsp fresh puréed mango
1 tsp (5 ml) salt
10 wooden popsicle sticks
1-1/4 cups (300 ml) coconut milk
¾ cup (175 ml) medium unsweetened coconut
½ cup (125 ml) all-purpose flour
2 tsp (10 ml) granulated sugar
¼ 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.