16 prawn tails
16 pieces of thinly sliced crocodile meat
400ml (1 1/2 cups) castor sugar
10g (1/3oz) garlic
10g (1/3oz) sambal oelek
100g (3 1/2oz) cornflour
1 tbsp (1/2oz) sesame oil
- Pat seafood dry, toss in cornflour, deep fry until golden.
- Quickly stir fry, sambal and garlic
in sesame oil, toss in seafood, sprinkle on salt and pepperleaf.
- Serve on fried hokkien
noodle and vietnamese pickles with red ochre sweet lemon myrtle chilli dipping sauce.
Recipe courtesy of Red Ochre Grill