September 2009

Crocodile Won-Ton

Ingredients - Serves 4

8 sheets won-ton pastry
200g crocodile meat (tail)
2 spring onion
50ml char-siu sauce
200g beetroot
4 slices crocodile Carpaccio

To make the beetroot sauce

Peel, wash and dice the beetroot, cook in salted water until soft, puree in a blender until smooth, season with some vinegar and salt.

Method

Slice the crocodile into medallion size pieces; gently panfry the crocodile in butter until medium-well.   Remove from the heat and allow to cool. Finely dice the crocodile and spring onion and mix together with the char-siu.  

Lay-out the won-ton pastry on a floured surface. Place a spoon of the crocodile mix onto the pastry, brush another sheet with water and place on top of the other sheet, seal tightly. Fry in oil for 2 minutes or until golden brown. Place one side of the Carpaccio in the in the centre of the plate. Place the won-ton on top of the Carpaccio, drizzle some of the sauce around the plate. Garnish with some baby shoots and serve.