Simply marinated in Vietnamese style with oil, lemongrass, shallot, ginger and fish sauce, these are outstanding in taste when grilled over charcoal also.
Marinated crocodile, per person:
180g crocodile tail fillet medallions 30ml peanut oil (or vegetable, sunflower etc) 10g finely chopped lemongrass 20g peeled shallots, chopped/crushed 10g fresh ginger root, peeled, grated & crushed 5ml fish sauce (Phu Quoc Vietnamese or Thai) 1-2g black peppercorns, freshly crushed 3 ea Kaffir lime leaf (deep fry in clean oil at 160C until crispy)
The perfect match for this was a simple salad of freshly diced ripe red tomato tossed with toasted sesame seed and Vietnamese cang kua leaf – a very tasty local salad green with prominent but harmonious flavour.
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