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.