http://www.somethingwild.com.au/recipes#Crocodile

http://www.somethingwild.com.au/recipes/crocodile-skewers-with-lemon-myrtle-sweet-chilli-sauce

Crocodile Skewers with Lemon Myrtle Sweet Chilli Sauce

http://www.somethingwild.com.au/_cache/assets/img/blog/580x300f-Crocodile%20Skewers%20(1).jpg

Ingredients

500g crocodile fillet
Juice from 1 lime
2 tbs olive oil
Bamboo skewers
1 tspn ginger, grated
1 garlic clove, crushed
2 small red chillies, deseeded and sliced
1 tsp ground lemon myrtle
1/2 cup lemon myrtle sweet chilli sauce

Method

Cut the crocodile fillet in to 2 cm cubes, mix with olive oil, ginger, garlic, chilli, ground lemon myrtle and half amount of sweet chilli sauce, marinate for minimum of 1 hour, ideally 2-3 hours if time permits.

Soak bamboo skewers in cold water for at least 20 minutes.

Thread cubes of meat on to skewers. BBQ or pan fry on medium to high heat, until browned on the outside and just cooked through, do not over cook.

Serve skewers with extra Lemon Myrtle sweet chilli sauce and wedges of lime.

http://www.somethingwild.com.au/recipes/crocodilewithtropicalfruitsauce

Crocodile with Tropical Fruit Sauce

http://www.somethingwild.com.au/_cache/a...uit%20Sauce.jpg

Serves 1

Ingredients

1 crocodile tail fillet (around 180g)
2 egg whites
1 tbsp cornflour
2 tsp five spice
Vegetable oil for deep frying
Tropical fruit sauce:
1 large mango diced
1 pawpaw (papaya) diced
3 tbsp brown sugar
3 tbsp butter
3 tbsp chopped macadamia nuts
15 ml rum (dark rum is best)
1 cup water

Method

About an hour before cooking, whisk the eggs, flour and five spice together with a wire whisk until the mixture is smooth. Chill in the fridge until it is needed.
Melt butter in saucepan and heat macadamias. Add brown sugar and stir for 2 minutes. Add mango and pawpaw, mash. Add water and stir occasionally until mixture boils. Stir in rum, reduce heat and simmer for 15 minutes
Meanwhile, cut the crocodile tail fillet in half widthways and then cut each half into inch wide strips.
Dust each crocodile strip with flour and then dip in the egg mixture.
Deep fry the crocodile strips until they are golden brown.
Drain on kitchen paper, set aside and keep warm.
Take the mango pulp and put it in a blender. Blend until smooth and return to the pan.
Add the cinnamon, honey, soy and ginger and mix well. Simmer gently until the sauce is thick. Taste and adjust seasoning.
Serve the crocodile with the sauce poured over coriander noodles

[image]http://nitroexpress.info/ezine/Recipes/Crocodile/[/image]