Crocodile Skewers with Lemon Myrtle Sweet Chilli Sauce
Quick and easy crocodile recipe with Native Australian flavours
500g crocodile
fillet
Juice from 1 lime
2 tbs olive oil
Bamboo skewers
1 tspn ginger,
grated
1 garlic clove,
crushed
2 small red
chillies, deseeded and sliced
1 tsp ground lemon
myrtle
1/2 cup lemon
myrtle sweet chilli sauce* (Sweet n Spicy)
Cut the crocodile
fillet in to 2 cm cubes, mix with olive oil, ginger, garlic, chilli, ground
lemon myrtle and half amount of sweet chilli sauce, marinate for minimum of 1
hour, ideally 2-3 hours if time permits.
Soak bamboo
skewers in cold water for at least 20 minutes. Thread cubes of meat on to skewers.
BBQ or pan fry on medium to high heat, until browned on the outside and just
cooked through, do not over cook.
Serve skewers
with extra Lemon Myrtle sweet chilli sauce and wedges of lime.
*Sweet n Spicy sauces and marinades available from Wild Oz