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.