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Lemon myrtle tempura crocodile

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, E
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g lean crocodile tail, thinly sliced

  2. 2 limes, halved

  3. radicchio leaves and rocket leaves, to serve

  4. aioli

  5. 2 egg yolks

  6. 1 tablespoon tarragon vinegar

  7. 200ml roasted garlic oil

  8. 2 teaspoons lime juice

  9. tempura batter

  10. 3 teaspoons lemon myrtle

  11. 1 cup self raising flour

  12. cup corn flour

  13. 1 cup soda water

  14. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

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

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