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Lemon myrtle tempura crocodile

Chris Neal
 
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Lemon myrtle tempura crocodile

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Entree
Favourite flavours: Easy recipes

Lemon myrtle tempura crocodile
INGREDIENTS

500g lean crocodile tail, thinly sliced
2 limes, halved
radicchio leaves and rocket leaves, to serve

aioli
2 egg yolks
1 tablespoon tarragon vinegar
200ml roasted garlic oil
2 teaspoons lime juice

tempura batter
3 teaspoons lemon myrtle
1 cup self raising flour
½ cup corn flour
1 cup soda water
salt and pepper, to taste
METHOD

To make aioli, whisk eggs and vinegar until well combined, gradually whisk in garlic oil in a slow steady stream until consistency is thick. Stir in lime juice.

To make tempura batter, gradually whisk soda water into combined and sifted lemon myrtle and flour. Season with salt and pepper.

Dip thin crocodile slices into batter and drop into a large wok filled with hot oil. Cook for 2 minutes or until golden brown. Drain on absorbent paper towel.

Serve tempura crocodile with aioli, lime wedges and salad leaves.

 
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