Char siew crocodile wonton cups

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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