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Crocodile meat samosas with creamy lemongrass filling
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Dice the crocodile meat into small dice. About 3-5mm is perfect. Heat a heavy frying pan and add oil when hot. When it is almost at smoke point, add the diced crocodile or alligator meat and sear at high heat for 10 seconds. Add lemongrass (must be almost a puree of soft white inner lemongrass) then continue searing and tossing until just cooked and lightly coloured (No more than a minute or two). Season with salt and pepper to taste. Turn out of the hot pan into a cool container, and cool to room temperature. Mix in the cream cheese well until the mix is smooth with no big lumps of cream cheese. Stir in the finely chopped kaffir lime leaf and the crispy fried shallots. Chill, and wrap in the samosa pastry, about 10 grams ( a raised teaspoon) per piece. The pastry should be rolled quite thin. Deep fry until golden and crispy, and serve with mango sauce. Mango sauce 1/2 cup of ripe mango flesh pounded or pureed with: Reference: |
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