A BBQ treat with a difference.
Cook the kebabs on a griddle plate on medium heat.
Can be served with Wasabi for a real nose-snorting treat.
In a food blender/processor, puree the mango with the garlic, ginger and ground spices, in a non-reactive saucepan bring to the boil and simmer for 15 minutes.
Remove from heat and cool, stir in the coconut milk, lime juice and fresh coriander.
Marinate the crocodile for 8 hours, wrap the diced crocodile in the prosciutto strips and skewer.
Recipe by Terry Pates, Lilies Restaurant, Port Douglas.
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