Stir-Fried Crocodile with Ginger and Spring Onion


40 Mins


2 Persons

      • 350 g crocodile tail fillet – cut into bite-sized pieces
      • 1 tsp baking soda
      • 40 g ginger – sliced
      • 90 g (about 10 stalks) spring onion – cut into 2-inch in length, white and green parts separated
      • 3 cloves garlic – finely chopped or pressed
      • 1 small carrot – cut into strips
      • 25 g black fungus – soaked until softened, cut into bite-sized pieces
      • Oyster sauce (to taste)
      • Sesame oil


      • 1/4 tsp salt
      • 1/4 tsp sugar
      • A dash white pepper powder
      • 1 tsp light soy sauce
      • 1/2 tbs Shaoxing wine
      • 2 tsp corn flour


      1. Mix together crocodile meat and baking soda to tenderise the meat. Leave at room temperature for 15 mins then rinse thoroughly. Drain and pat dry meat with paper towels.
      2. Mix together tenderised meat with all ingredients for marinade. Leave to marinate for at least 10 mins.
      3. Heat up about 1 tbs of oil in a wok. Add ginger, white part of spring onions and garlic. Stir-fry until fragrant.
      4. Add carrots and black fungus, stir-fry until carrots are softened.
      5. Add crocodile meat, stir-fry until meat is cooked through.
      6. Add green part of spring onions and season to taste.
      7. Lastly, drizzle a bit of sesame oil and serve with plain rice.