Craig Squire

Salt and native pepperleaf prawns, crocodile and vietnamese pickles, sweet chilli lemon myrtle dipping Sauce

Serves 4

Ingredients

16 prawn tails
16 pieces crocodile meat, thinly sliced
10g garlic
10g sambal oelek
100g corn flour
20ml sesame oil
pepperleaf sea salt

Method

Pat dry seafood, toss in cornflour, then deep fry until golden.

Quickly stir fry sambal and garlic in sesame oil, toss in seafood and sprinkle on salt and pepperleaf.

Serve on fried hokkien noodle and vietnamese pickles (can be accompanied by Red Ochre sweet lemon myrtle chilli dipping sauce).

Vietnamese pickles marinade

Ingredients

1 chilli
10g coriander
2 cloves garlic
5g ginger
1/2 lemon, rindless
dash of sugar
30g salt
50ml rice wine vinegar
1 carrot
1/4 Chinese cabbage
1 bunch bok choy
1 red capsicum
1 daikon radish

Method

Puree all herbs and spices together with the salt, sugar, vinegar and lemon.

Sweet chilli lemon myrtle dipping sauce

This recipe has been guarded closely for years.

Ingredients

1 litre water
250g sugar
200ml rice wine vinegar
100 mls fish sauce
2 large green chillies, sliced finely
30g ginger, julienne
20ml soya sauce
25 fresh lemon myrtle leaves, julienne

Method

Simmer all ingredients for 10 minutes then thicken slightly with cornflour.