Tempura crocodile with noodle salad and pineapple chilli jam

Chef: Craig Squire

A light summer dish perfect as an appetizer.

Serves 4

Degree of difficulty: Medium

You need:

Crocodile

400 gm crocodile tenderloin or tail fillet
1 small packet Tempura batter mix

Noodle Salad

250 gm packet of noodles - bean thread vermicelli or Soba
1 Japanese cucumber
50 ml Mirin
50 ml Sake
20 ml Soya sauce
Juice of 2 limes

Pineapple chilli jam

300 gm fresh pineapple flesh
6 hot green chillies
40 gm fresh ginger
300 gm castor sugar
10 gm fresh mint

Method:

Crocodile

Slice crocodile across the grain in 5mm wide by 6cm square pieces
Prepare tempura batter according to directions. Heat oil for deep frying. Dip crocodile meat in batter and fry until batter is crisp. Drain on paper.

Crocodile should be cooked through but not overcooked to be tender, cut this thin it will take about 2 minutes to cook. Make sure oil stays hot when frying, do not overload.

Noodle Salad

Blanch noodles, drain and cool. Slice cucumber. Marinate with remaining ingredients.

Pineapple chilli jam

Place chopped pineapple, chilli, ginger, mint and sugar into heavy based saucepan and bring to simmer. Cook long and slow, stirring often until jam consistency forms. Store in airtight container.

Serving Suggestion: Plate noodle salad, arrange crocodile pieces and serve with dipping dish of jam.

Wine Suggestion: Enjoy crocodile with Sparkling wine.

This recipe featured by Kate Humphris

http://www.abc.net.au/farnorth/stories/s828842.htm