500g crocodile tail meat, sliced across the grain in 1cm thick slices
200g potato starch
1 tbs Tasmanian mountain pepper, coarsely ground
1 tbs sea salt
juice of 1 lime
2 kaffir lime or lemon myrtle leaves, very finely shredded
2 tbs macadamia oil
1 tbs Worcestershire sauce

Flatten the crocodile meat with a mallet.  Dust with potato starch.

Heat a dry wok. Add salt and pepper. Cook until it starts to smoke. Add oil. Add crocodile meat immediately.

Stir briskly over maximum heat until meat has seared. Add sliced leaves, lime juice, Worcestershire sauce. Cook for 30 seconds.

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