Food in a Snap - Cooking Crocodile


      • 500g Crocodile tail
      • 2 Tsp ground Lemon Myrtle
      • ½ Daikon Radish
      • ½ Cucumber
      • 2 Tablespoons Soy Sauce
      • 2 Tablespoons Brown Sugar


      • Peel then slice the daikon radish into ‘slightly larger than matchstick’ size pieces.
      • Cut the cucumber the same but discard the centre keeping the skin on.
      • Place in separate bowls and salt them with a generous amount of salt and let sit for 10 minutes to extract the liquid.
      • Now wash off the salt with some water and marinate the daikon in the soy and brown sugar and roast on a tray for approximately 15 minutes at 180 degrees.
      • Was the cucumber and toss through the cooked daikon radish.
      • For the crocodile, gently roll into the Lemon Myrtle lightly covering the outside.
      • Cut into bite-sized medallions and grill each side in a hot pan being careful not to over-cook.
      • This will serve 2-4 people and is great for an entree and a perfect alternative to your garlic prawns or smoked salmon.