Barbeque Crocodile Skewers Recipes

CROCODILE OR CHICKEN SKEWERS WITH CASHEW NUT SATAY

Steps:

• Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
• Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
• Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
• To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
• Simmer very gently for five minutes.
• Preheat a barbecue, grill or griddle pan until very hot.
• Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
• Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
• Serve the skewers with the hot satay sauce for dipping.

SKEWERED CROCODILE WITH LIME & GINGER SAUCE

Steps:

• Thread Crocodile meat onto bamboo skewers, place in flat dish, season with salt and pepper, pour lime juice over it and place in fridge for about an hour.
• Remove skewers and save the residue for the sauce.
• Heat oil in a frying pan and saute crocodile for about 5 min, set aside and keep warm.
• Combine lime juice, honey, brown sugar, ginger, chicken stock and corn flour in a saucepan.
• Bring to the boil and reduce heat and simmer for 2 min.
• Place skewers on plates, spoon sauce over meat and garnish with fresh herbs.