Char siew crocodile wonton cups

Char siew, a popular Cantonese marinading sauce, is traditionally used with pork, but we shake it up a bit with marinated crocodile meat, arranged into wonton-wrapper cups.

Credit: Adam Liaw

• serves

  12

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 400 g crocodile meat, cut into 1-cm pieces
• 240 g char siew sauce
• 12 wonton wrappers
• canola oil spray
• drizzle of olive oil
• 100 g yellow capsicum, finely chopped
• ½ long red chilli, seeded and finely chopped
• 2 tsp finely chopped ginger
• 50 g fried shallots
• 5 g chives, thinly sliced
• ground mountain bush pepper and salt, to taste 

Marinating time: 2-4 hours

Instructions

1. Place the crocodile and char siew sauce in a bowl, toss to coat well, then cover and refrigerate for 2–4 hours.
2. Preheat the oven to 190°C.
3. Place the wonton pastry wrappers into a 12-hole mini muffin tin, spray with canola oil and bake for 8-12 minutes or until golden brown.
4. Heat a chargrill plate over high heat. Drizzle with a little oil, then cook the marinated crocodile for a few minutes or until just cooked through and tender. Transfer to a bowl, add the capsicum, chilli, ginger and fried shallots and toss to combine.
5. Divide the char siew crocodile mixture between the wonton cups, sprinkle with chives and a little mountain bush pepper and salt. Serve immediately.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.