Crocodile meat samosas with creamy lemongrass filling

500g crocodile or alligator tail meat
40ml oil (for searing)
200g cream cheese
20g finely diced and pureed lemongrass
6ea kaffir lime leaves, finely shredded and chopped
40g crispy fried shallots
2g salt and pepper (to taste)
Homemade samosa pastry

  Crocodile meat samosas

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:
salt to taste.
pinch of freshly ground black pepper
juice of 1 lime


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