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Crocodile Kebabs w/Lime & Ginger Sauce - Orgran


  • Prep Time: 15m
  • Cook Time: 12m
  • Serves: 4

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Ingredients

  • crocodile meat, cut into 2cm ¾" cubes
  • (In Australia crocodile can be purchased from most butcher shops, but you may have to order it ahead of time.)
  • 8 bamboo kebab skewers
  • salt & pepper, as desired
  • 30 millilitres lime juice
  • 30 millilitres olive oil
  • 1 tablespoon ORGRAN All Purpose Plain Flour
  • 250 millilitres chicken stock
  • 30 millilitres honey
  • brown sugar
  • 1 tablespoon fresh ginger, finely diced
  • fresh herbs as desired for garnish

Method

  • 1. Thread crocodile meat onto bamboo skewers. Season with salt and pepper.
  • 2. Pour lime juice over kebabs and place in fridge for about 1 hour.
  • 3. Drain and reserve residual lime juice for sauce.
  • 4. Pour olive oil in a frying pan. Heat over a medium heat.
  • 5. Place kebabs into frying pan.
  • 6. Fry kebabs for about 5 minutes. Turn and fry for a further 5 minutes. Do not overcook or crocodile may toughen. Set aside to keep warm.
  • 7. Place flour into frying pan. Gradually add chicken stock and blend well. Add reserved lime juice, honey, brown sugar and ginger.
  • 8. Bring to the boil, reduce heat and simmer for 2 minutes.
  • 9. Place kebabs onto serving plates.
  • 10. Pour sauce over kebabs.
  • 11. Garnish with fresh herbs.