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.
Melt butter in saucepan and heat macadamias. Add brown sugar and stir for 2 minutes. Add mango and pawpaw, mash. Add water and stir occasionally until mixture boils. Stir in rum, reduce heat and simmer for 15 minutes
Meanwhile, cut the crocodile tail fillet in half widthways 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 coriander noodles.