Skewered Crocodile With Lime Ginger Sauce Recipes

Steps:

• Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
• Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
• Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
• Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
• Heat the grill to medium-high and oil the grate.
• Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
• Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
• Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.

Steps:

• Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
• Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
• Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

Steps:

• Sauce:
• Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
• Swordfish:
• Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.

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.

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

Steps:

• Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
• Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
• Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
• To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
• Simmer very gently for five minutes.
• Preheat a barbecue, grill or griddle pan until very hot.
• Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
• Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
• Serve the skewers with the hot satay sauce for dipping.