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The "Kaikai" Book
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25.01.2022 Simple Pan-fried Crocodile Meat 3-4 Servings ~ 20 minutes 500g crocodile meat Lemon juice from one medium lemon... 2 cloves garlic, minced 1 tsp salt 1/4 tsp ground black pepper Oil for shallow frying Instructions Cut the meat (500g) into bite-size pieces. Season it with salt (1 tsp), black pepper (1/4 tsp), garlic (2 cloves, minced) and freshly squeezed lemon juice (1 medium lemon). Refrigerate this for about 1 hour. After 1 hour, take your meat out of the fridge, heat oil in pan, shallow and slow fry your meat, turning it as you go until it turns a golden brown colour. And you’re done. You can drizzle a sauce of choice onto the meat or just eat it dry with you starch and vegetables of choice. SOURCE: ZimboKitchen @ https://www.zimbokitchen.com/simple-pan-fried-crocodile-me/
11.01.2022 Ingredients 800 gram crocodile steak, cut into thin strips* 300 mL coconut milk 2 shallots, diced 2 cloves garlic, crushed... 2 red chillis, finely diced 1 lime, juiced small lump of ginger, grated 1 tsp fish sauce a couple of sprigs of fresh coriander, leaves picked a couple of sprigs of sweet (Thai) basil, leaves picked steamed rice, to serve Instructions Heat a little oil in a fry pan over a low-medium flame. Fry shallots, garlic, ginger and chillies until they start to soften, then add the crocodile. Fry, stirring constantly, for 4-5 minutes before adding the coconut milk, fish sauce, sweet basil leaves and coriander leaves. Bring to boil then reduce heat and simmer for 2-3 minutes. Squeeze in the lime juice and give a final stir
08.01.2022 Ingredients 500g Crocodile tail 2 Tsp ground Lemon Myrtle... 2 egg yolks 2 tsp Dijon mustard 20ml Lemon Juice 3/4 cup oil pinch of salt STEP 1 Gently roll the crocodile into the Lemon Myrtle lightly covering the outside. STEP 2 Cut into bite-sized medallions and grill each side in a hot pan being careful not to over-cook. STEP 3 For the mayonnaise, whisk together the egg yolks, mustard and lemon juice then slowly pour in the oil while whisking vigorously. The oil should be moving in a slow steady stream and the mayonnaise will thicken. Add some salt to taste. STEP 4 This will serve 2-4 people and is great for an entree and a perfect alternative to your garlic prawns or smoked salmon.
05.01.2022 Crocodile Curry Serves 4 Ingredients 800 gm Crocodile fillets, cut into thin strips*... 300 ml coconut milk 2 spring onions, thinly sliced 2 cloves garlic, crushed 2 red chillis, finely sliced 1 lime, juiced Small lump ginger, grated 1 tsp fish sauce Couple of sprigs of fresh coriander, leaves picked Couple of sprigs sweet thai basil, leaves picked Steamed rice, to serve Method 1. Heat oil in fry pan over med-low flame. Fry spring onions, garlic, ginger and chillies until they start to soften, then add the crocodile. 2. Fry, stirring constantly, for 5 mins before adding the coconut milk, fish sauce, basil & coriander 3. Bring to the boil then reduce heat & simmer for 3 mins. Squeeze in the lime juice and stir. 4. Serve with rice SOURCE: Fisho https://www.myfisho.com/recipes/crocodile-squid-ink-recipes/
03.01.2022 Crocodile Spring Rolls Ingredients 250 grams thawed crocodile cut into matchstick pieces... cup shredded or finely chopped Chinese cabbage (wombok) 3 cloves garlic minced 1 thumb-size piece of ginger, finely sliced 2 spring onions, sliced into matchstick pieces cup snow peas, finely sliced 1 red onion, finely sliced 1 red chilli, chopped finely (omit if you prefer very mild spring rolls) 4-6 shiitake mushrooms, cut into matchstick piece cup fresh coriander, roughly chopped 2 tbsp. oil, plus more for deep-frying 1 packet. spring roll wrappers (thawed if frozen); 2 tbsp soy sauce 2-3 tbsp cornflour 1 egg, to make egg wash 1 tbsp plum sauce to serve 1 tbsp sweet and sour sauce to serve Method Place oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, spring onions, onion, cabbage, snow peas, mushrooms and chilli. Stir-fry unit fragrant (about 1 minutes. stir-frying tip: add a little water to the wok/pan when dry instead of more oil.) Add crocodile, capsicum, sesame oil, coriander, hoisin sauce, soy sauce and stir. Add cornflour and water to thicken up the mixture. To assemble rolls, place a spring wrapper on a clean working surface. ?Place one heaped tablespoon of the filling on the wrapper (if using large wrappers, you will need more). ?Brush the egg wash around the edges of the wrapper. Fold the left and right side of the wrapper over filling, then lift up the widest end nearest to you and tuck over the top and roll to the other end. ?Secure the rolling by dipping your finger in some water and wetting the end, pasting it shut or use the egg wash for this. To fry spring rolls, place some oil (about 2-3cm deep) in a wok or deep-sided frying pan over medium-high heat. ?When bubbles rise (around 175C), or when the oil begins to form snake-like line across the bottom of the pan, the oil may be hot enough to test it, dip one corner of a spring roll into the oil if it begins to sizzle and cook, the oil is ready. ?If not, wait another 30 seconds to one minute and try again. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. ?Spring rolls are done when they turn light to medium golden-brown. ?Place on paper towels (or clean tea towel) to drain while you finish frying the rest. Serve spring rolls while still hot with plum sauce or sweet and sour sauce, or your own dipping sauce. SOURCE: GOOD CHEF BAD CHEF @ https://www.goodchefbadchef.com.au//crocodile-spring-rolls/
