Sticky crocodile shanks

Ingredients

• Vegetable oil, for drizzling
• 1.5 kg crocodile shanks
• Cooked long grain white rice, to serve

For the braising liquid

• 1 litre vegetable stock, plus extra if needed
• 2 lemongrass stalks, cut to 4 cm lengths
• 2 cm x 3 cm piece ginger, sliced

For the sauce

• 2 tbsp vegetable oil
• 1 tsp finely chopped garlic
• 1 tsp chilli macadamia paste (we used Mabu Mabu)
• 100 g brown sugar
• 2 tbsp Dijon mustard
• 2 tbsp island marinade (see Note)
• 1/3 cup honey
• 1 tbsp saltbush chilli (see Note)
• 150 g dark soy sauce
• 150 g kecap manis
• 1 tbsp Native 5 spice (see Note)
• ½ tsp white pepper
• A generous pinch sea salt
• 2 tbsp cornflour slurry, to thicken (if required)

Instructions

1. Preheat the oven to 180˚C (fan-forced). Heat a generous drizzle of oil in large, heavy-based saucepan over high heat. Add the crocodile shanks to the pan and sear, for 8-10 minutes, turning occasionally until golden on all sides. Add enough vegetable stock to cover the shanks, then add the lemongrass and ginger to the pan. Cover with a lid or cartouche, then bake for 1 ¼ hours, or until tender. Remove from the oven and remove the crocodile shanks to a plate. Strain the braising liquid, discarding the lemongrass and ginger, into a large jug. Reserve for the sauce.
2. To make the sauce, heat the oil in a second large saucepan. Add the garlic and chilli macadamia paste and sauté until fragrant. Stir through the brown sugar, mustard, island marinade, honey, saltbush chili, dark soy sauce, kecap manis, Native 5 spice, white pepper and a generous pinch of sea salt. Cook for 5 minutes, then add the reserved crocodile braising liquid and cook for a further 20 minutes, or until thickened and syrupy. Season to taste with salt, and thicken with the cornflour slurry if required. Return the crocodile shanks to the pan and toss to coat in the sticky sauce.
3. Serve the sticky crocodile shanks with the steamed rice.

Note

• These ingredient products (e.g. Island marinade) can be sourced from Mabu Mabu online.

Photography by Jiwon Kim.

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