serves
12
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
12
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Native Meats
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 400 g crocodile meat, cut into 1-cm pieces
- 240 g char siew sauce
- 12 wonton wrappers
- canola oil spray
- drizzle of olive oil
- 100 g yellow capsicum, finely chopped
- ½ long red chilli, seeded and finely chopped
- 2 tsp finely chopped ginger
- 50 g fried shallots
- 5 g chives, thinly sliced
- ground mountain bush pepper and salt, to taste
Marinating time: 2-4 hours
Instructions
- Place the crocodile and char siew sauce in a bowl, toss to coat well, then cover and refrigerate for 2–4 hours.
- Preheat the oven to 190°C.
- Place the wonton pastry wrappers into a 12-hole mini muffin tin, spray with canola oil and bake for 8-12 minutes or until golden brown.
- Heat a chargrill plate over high heat. Drizzle with a little oil, then cook the marinated crocodile for a few minutes or until just cooked through and tender. Transfer to a bowl, add the capsicum, chilli, ginger and fried shallots and toss to combine.
- Divide the char siew crocodile mixture between the wonton cups, sprinkle with chives and a little mountain bush pepper and salt. Serve immediately.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Native Meats
