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Barbecued Crocodile Steaks With Asian Flavors (Or Alligator)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.3983
Energy (kCal)1437.872
Carbohydrates (g)286.0632
Total fats (g)20.19
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare a fire in a barbecue and let the coals burn down until they are white. | 2. Meanwhile, cut out six 30-cm (12-in) squares of aluminum foil and spread out on work surface. Place and equal portion of the carrots, leeks, gingerroot and lemongrass in the center of each square. Top with a crocodile steak. Add a slice of lime and pour about 1 tablespoon oyster sauce and ½ teaspoon sesame oil over each parcel. Wrap the foil to seal securely, lace the packets on the barbecue rack and cook for 6 minutes; at this point the crocodile should be tender. Open one package to check that the steak is done. | 3. Once cooked, slide the steaks out of the foil onto serving plates. Top with coriander, mint and sesame seeds and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 2 peeled 104.96 24.5248 2.3808 0.6144
    leek 2 cut 108.58 25.186999999999998 2.67 0.534
    gingerroot 1 piece peeled cut - - - -
    lemongrass 2 chopped - - - -
    crocodile tail steak 6 - - - -
    lime 6 - - - -
    oyster sauce 120 1101.6 235.872 29.16 5.4
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    coriander sprig 6 - - - -
    mint 1 tablespoon chopped 2.508 0.4794 0.1875 0.0416

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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