Tonight's Dinner Recipes

this one was to be prepared last night but didn't quite make it so it might be made either tonight or tomorrow night. Please note I got this recipe online from an Australian site. What a dessertspoon translates to I have no bloody idea when it comes to teaspoons and tablespoons. I will probably do a visual guesstimation when I work on the this meal

For the Crocodile
1 crocodile tail fillet (around 180g)
2 egg whites
1 tbsp cornflour
2 tsp five spice
Vegetable oil for deep frying (I use peanut oil)

For the Mango sauce
Flesh of 1 medium mango, cut into small cubes
1 dessertspoon dark soy sauce
1 dessertspoon clear honey
1/2 dessertspoon freshly ground cinnamon
1/2 cubic inch crushed ginger
100ml water


Method

• About an hour before cooking, whisk the eggs, flour and five spice together with a wire whisk until the mixture is smooth. Chill in the fridge until it is needed.
• Simmer the mango flesh in the water on a low heat until the flesh is very soft and almost all the water has gone
• Meanwhile, cut the crocodile tail fillet in half width ways and then cut each half into inch wide strips.
• Dust each crocodile strip with flour and then dip in the egg mixture.
• Deep fry the crocodile strips until they are golden brown.
• Drain on kitchen paper, set aside and keep warm.
• Take the mango pulp and put it in a blender. Blend until smooth and return to the pan.
• Add the cinnamon, honey, soy and ginger and mix well. Simmer gently until the sauce is thick. Taste and adjust seasoning.
• Serve the crocodile with the sauce poured over with coconut and coriander noodles.

Jam it back in, in the dark.