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.






Skill level

Average: 4.6 (6 votes)


  • 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 

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.


Marinating time: 2-4 hours

  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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.