Kina

Kina, or Evechinus chloroticus, is a sea urchin found off the coasts of New Zealand. It has a spiky exterior and some thin delicious meat inside. This local sea urchin has been a delicacy for centuries making it one of the oldest traditional foods in New Zealand. And it is easily available throughout New Zealand and can be bought at the local fish market.

Kina has a briny, creamy flavor that is an acquired taste for many people. If you have never had Kina before just think of it as a spiky oyster – eat it raw, slurp it in and enjoy the taste. To eat kina, you’ll have to remove edible parts from the inside of the urchin and properly clean it first. Kina is traditionally served raw, deep-fried, or in a pie. There are also other ways that you can add it to food that you regularly eat to enhance the dish's flavor. And Toplist will introduce to you a way to cook fried Kina.

Ingredients:

• 1 cup (450 g) of kina tongues; 1 cup (120 g) of flour; 1 teaspoon (4 g) of baking powder; 1 teaspoon (4 g) of salt; 1 teaspoon (4 g) of pepper; 1/2 cup (125 ml) of milk; 1 egg

Instructions:

• Pour the flour, baking powder, salt, and pepper into a bowl. Mix 1 cup (120 g) of flour with 1 teaspoon (4 g) baking powder. A teaspoon (4 g) of salt and pepper will add more flavor to the batter. Pour the dry ingredients into a bowl and use a fork to mix the ingredients together.

• Mix 1/2 cup (125 ml) of milk and one egg into the bowl. Crack an egg over the bowl and then use a fork to whisk the egg into the dry ingredients. Then, measure 1/2 cup (125 ml) of milk and pour it into the bowl. Continue to mix the batter together until it forms a paste-like consistency.

• Fill a pot ⅓ of the way with vegetable oil. Use a deep and heavy cast iron or stainless steel pot to fry your urchin. If you have a deep fryer, you can use that as well. You can also use other cooking oils with a high smoke point, such as canola oil, grapeseed oil, or lard.

• Bring the oil to 350 °F (177 °C). Turn the burners on and use a cooking thermometer to ensure that the temperature of the oil is 350 °F (177 °C). If the oil is cooler than this, your kina will come out soggy. If the temperature is too high, your kina will burn.

• Coat the kina in the batter. Dip the kina into the batter with a slotted spoon or tongs so that there's an even layer coating it.

• Dip the kina into the hot oil. Carefully put the kina into the hot oil with a pair of tongs or a slotted spoon. When the kina is submerged, the oil should start to bubble. Continue to cook the kina until they are golden brown. This usually takes 10-15 minutes.

• Remove the kina from the pot and let them drain on paper towels. Remove the fried pieces of kina with a slotted spoon or tongs and place them on a plate lined with paper towels. Let the kina sit for 5-10 minutes before serving them. They will be very hot when you first take them out of the oil.