Ingredients


Serves 4.

16 prawn tails
16 pieces of thinly sliced crocodile meat
Pepperleaf
400ml (1 1/2 cups) castor sugar
Sea salt
10g (1/3oz) garlic
10g (1/3oz) sambal oelek
100g (3 1/2oz) cornflour
1 tbsp (1/2oz) sesame oil

Instructions

1. Pat seafood dry, toss in cornflour, deep fry until golden.
2. Quickly stir fry, sambal and garlic in sesame oil, toss in seafood, sprinkle on salt and pepperleaf.
3. Serve on fried hokkien noodle and vietnamese pickles with red ochre sweet lemon myrtle chilli dipping sauce.

Recipe courtesy of Red Ochre Grill