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Hmmm..sounds great, apart from the croc, that is. Yikes.



Chef Shane

I like using croc.
Normally I stir fry with ancho chilli paste, green beans, a little coconut and sweet basil.
Also good grilled as cross-cut tail steaks, BBQ medium well over charcoal and sprinkle with vanilla infused salt.
Here in Thailand - normally just whacked into tom yum - nothing special - no character.
I think I'd have a field day at sa specialist croc restaurant.
Why the seafood soup and the pork ribs? Is it the taste or the idea of it that stops you wanting to 'croc around the clock?'

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