Coconut Soft Shell Crawfish with Pineapple Habanero Chutney
1 lb (2 doz) Louisiana soft shell crawfish
2/3 c all-purpose flour
1/2 c cornstarch
1 large egg, beaten
2/3 c grated fresh coconut
1 c ice-cold soda water
1/2 tsp salt
1 1/2 Tbsp Cajun seasoning
1 Tbsp butter
1/2 c chopped onions
2 c small diced pineapple
1/2 c small diced red bell pepper
1 Tbsp minced habanero
1/2 c white vinegar
1/4 c sugar
1 1/2 tsp cornstarch
1 Tbsp water
Preheat a fryer to 350 degrees F.
In a medium mixing bowl, combine the flour, cornstarch, egg, coconut and soda water. Mix well to make a smooth batter. Season with salt. Season the crawfish with 1 Tbsp of Cajun seasoning. Holding the tail of the crawfish, dip in the batter, coating completely and shaking off the excess. Fry the crawfish in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with the remaining 1/2 Tbsp of Cajun seasoning.
To make the chutney: In a saucepan over medium heat, melt the butter. Add the onions. Season with salt and saute for 2 minutes. Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently. Add the vinegar and the sugar. Bring the mixture to a boil. In a small bowl combine the cornstarch and water and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.
To serve: Mound some of the Pineapple-Habanero Chutney in the center of each plate. Lay the crawfish around the chutney. Garnish with cilantro, corn maque choux, or sriracha, optional.
21g Fat (5g Saturated fat, 36mg Cholesterol.) 1,210mg Sodium. 45g Carbohydrates (3g Fiber, 19g Total sugar.) 17g Protein.
Lower Fat: Use egg whites and omit butter in the chutney. Air-fry crawfish. 285 Calories.
3g Fat (3g Saturated fat, 0mg Cholesterol.) 1,200mg Sodium. 45g Carbohydrates (3g Fiber, 19g Total sugar.) 17g Protein.
Lower Carbohydrate: This recipe is not recommended if a lower-carbohydrate meal is needed.
Lower Sodium: Use salt substitute and salt-free Cajun seasoning such as Cajun180 La Cajun Gold “No-Salt” to reduce sodium to 200mg.
Dairy-free: Use vegan butter or margarine.
Gluten-free: Use gluten-free flour and ensure Cajun seasoning is gluten-free.