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Crocodile with Tropical Fruit Sauce

I want to say, "It tastes like chicken" but it really doesn't. Crocodile has the texture of prawns or shrimp and a taste kinda in between prawns & chicken. It is one of may top favourite meats.


  • crocodile:

  • 1 crocodile tail fillet (around 180g)

  • 2 egg whites

  • 1 tbsp cornflour

  • 2 tsp five spice

  • vegetable oil for deep frying

  • tropical fruit sauce:

  • 1 large mango diced

  • 1 pawpaw (papaya) diced

  • 3 tbsp brown sugar

  • 3 tbsp butter

  • 3 tbsp chopped macadamia nuts

  • 15 ml rum (dark rum is best)

  • 1 cup water


  • 1.

    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.

  • 2.

    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

  • 3.

    Meanwhile, cut the crocodile tail fillet in half widthways and then cut each half into inch wide strips.

  • 4.

    Dust each crocodile strip with flour and then dip in the egg mixture.

  • 5.

    Deep fry the crocodile strips until they are golden brown.

  • 6.

    Drain on kitchen paper, set aside and keep warm.

  • 7.

    Take the mango pulp and put it in a blender. Blend until smooth and return to the pan.

  • 8.

    Add the cinnamon, honey, soy and ginger and mix well. Simmer gently until the sauce is thick. Taste and adjust seasoning.

  • 9.

    Serve the crocodile with the sauce poured over coriander noodles.

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