Skewered Crocodile With Lime Ginger Sauce Recipes

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GINGER-LEMONGRASS CHICKEN SKEWERS WITH SPICY PEANUT DIPPING SAUCE



Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce image

Categories     Sauce     Sandwich     Chicken     Ginger     Side     Peanut     Lemongrass

Yield MAKES ABOUT 30 SMALL SKEWERS

Number Of Ingredients 12

1 stalk fresh lemongrass
1 1/2-inch knob fresh ginger, peeled
2 large cloves garlic
2 scallions, very thinly sliced
1 tablespoon grapeseed or other neutral oil
1 1/2 tablespoons freshly squeezed lime juice, more as needed
4 teaspoons Asian fish sauce, more as needed
3/4 teaspoon honey
1 1/2 pounds boneless skinless chicken breasts or thighs
1/2 cup smooth natural peanut butter
1 teaspoon rice vinegar
1/2 teaspoon Asian chile garlic sauce

Steps:

  • Cut the pale yellow bottom portion off the lemongrass stalk and discard the green top. Trim about 3/4 inch from the root end, then peel off and discard the tough outer layers. You should end up with a stick of only the more tender inner layers, about 1/2 inch thick and 3 inches long. Finely mince the lemongrass, along with the ginger and garlic; the pieces should be no bigger than 1/16 inch. (You can do most of this in a food processor and finish with a little hand chopping.) Put the mixture in a medium bowl and stir in the scallions, the oil, 1 tablespoon of the lime juice, 2 teaspoons of the fish sauce, and 1/2 teaspoon of the honey.
  • Slice the chicken into 1/3-inch-thick strips about 1 inch wide-slice across the grain and at an angle on breasts, and with the grain on thighs. You should have about 30 strips. Add to the bowl with the lemongrass mixture, stir to coat the chicken evenly, and refrigerate for about 30 minutes.
  • To make the dipping sauce, put the peanut butter in a small bowl. Stir in enough warm water to make a thick sauce (about 1/4 cup, depending on the peanut butter), then add the vinegar, chile garlic sauce, and the remaining 2 teaspoons fish sauce, 1 1/2 teaspoons lime juice, and 1/4 teaspoon honey. Taste and adjust the saltiness, heat, or acidity to your liking; thin with more water if necessary.
  • Prepare a medium-hot gas or charcoal grill or heat a large grill pan. Meanwhile, thread the chicken onto the skewers. Grill the chicken, flipping once, until just cooked through, 1 to 3 minutes per side. (Alternatively, you can cook the skewers under a broiler-about 8 minutes total-but they won't brown as well.)
  • Serve with the dipping sauce.

SKEWERED CROCODILE WITH LIME & GINGER SAUCE



Skewered Crocodile with Lime & Ginger Sauce image

I found this recipe in response to a request for alligator recipes. Not tried but sounds wonderful. Crocodile has a chicken like taste in some respects but is much meatier like swordfish.

Provided by Missy Wombat

Categories     Weeknight

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

400 g crocodile, in 2 cm cubes
40 ml lime juice
200 ml chicken stock
30 ml honey
30 g brown sugar
5 g ginger, finely diced
30 ml oil
10 g cornflour
salt and pepper
8 bamboo skewers

Steps:

  • Thread Crocodile meat onto bamboo skewers, place in flat dish, season with salt and pepper, pour lime juice over it and place in fridge for about an hour.
  • Remove skewers and save the residue for the sauce.
  • Heat oil in a frying pan and saute crocodile for about 5 min, set aside and keep warm.
  • Combine lime juice, honey, brown sugar, ginger, chicken stock and corn flour in a saucepan.
  • Bring to the boil and reduce heat and simmer for 2 min.
  • Place skewers on plates, spoon sauce over meat and garnish with fresh herbs.

Nutrition Facts : Calories 146, Fat 7.7, SaturatedFat 1.1, Cholesterol 1.5, Sodium 75.6, Carbohydrate 18.8, Fiber 0.4, Sugar 14.3, Protein 1.6

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