Recipe: Crocodile, Salt and Pepper

 4 Persons

• 500g inner tail crocodile
• 4 tablespoons self raising flour
• water to mix
• 1 tablespoon oil
• Cornflour
• Vegetable oil, for deep frying
• 1 shallot or white from spring onion
• 2 cloves garlic, chopped
• 1 red chilli, chopped
• 2 coriander root
• 2 teaspoons shaoxing wine (Chinese cooking wine)
• 6 spring onion greens, chopped
• 1 lemon, cut into wedges to serve

Spice Mix; mix all below together

• 1 tablespoon ground ginger
• 1 tablespoon celery powder
• 1 teaspoon pepper
• 1 tablespoon salt
• 1 teaspoon five spice powder

2 cups jasmine rice

1. Combine all ingredients for spice mix and set aside.
2. Cut crocodile into 1x3cm strips across the grain of the meat.
3. Mix together self-raising flour, oil and a little water to make a paste bowl. This is quite runny, like a batter. Add crocodile and coat well. Toss in cornflour to lightly coat. Heat oil in a wok, add crocodile in batches and cook until golden and crisp. Drain on paper towel.
4. Heat a dry wok. Add shallots, garlic, chilli and coriander root.
5. Return crocodile to wok and add 2 to 3 teaspoon of the five spice mix. Add shaoxing wine, then the spring onion greens. Toss well to combine and serve immediately with steamed jasmine rice, and a wedge of lemon.

Source: http://www.abc.net.au/tv/cookandchef/txt/s2167786.htm