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Crocodile with Lime and Ginger Sauce
400g Crocodile fillet, cut into 2cm cubes
40ml lime juice
200ml Chicken stock
30g brown sugar
5g ginger, finely diced
30ml olive oil or rapeseed oil
10g corn flour
Salt and pepper for seasoning
Season the crocodile with salt and pepper and pour the lime juice over and place in the fridge for about 1 hour.
Remove the crocodile from refrigeration, saving residual lime juice for the sauce.
Heat olive oil in a frying pan and sauté the crocodile for about 5 minutes, set aside and keep warm.
Combine lime juice, honey, brown sugar, ginger, chicken stock and corn flour in a sauce pan and bring to the boil.
Reduce the heat and let it simmer for 2 minutes.
Place crocodile on a plate, spoon sauce over meat and garnish with fresh herbs.