Crocodile nori tempura cigar

Crocodile nori tempura cigar

Taste of Australia
12 canapés
20 mins
Cooking time
20 mins
Stuart Scott

The flamboyant Jennice Kersh and her brother Raymond ran the legendary Edna’s Table Restaurant in Sydney for over 25 years. They were the true pioneers of Australian native foods. Ray, who trained as a theatrical costumier, has a way with presentation, but also has a knack for weaving Indigenous flavours in with other foods.


Quantity Ingredient
1 tablespoon extra-virgin olive oil
2cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
1/2 leek, thinly sliced
1 small corn cob
1 small zucchini, sliced into thin matchsticks
1 tablespoon finely chopped basil
250g minced crocodile
freshly ground black pepper
3 sheets nori
12 wonton skins
1 egg, beaten
oil, for deep-frying

Tempura batter

Quantity Ingredient
75g cornflour
75g plain flour
125ml chilled soda water, plus extra if needed
70g ice cubes


  1. Heat the tablespoon extra-virgin olive oil in a saucepan over medium heat. Add the ginger, garlic and leek and cook for 5 minutes or until softened. Set aside to cool.
  2. Slice the kernels from the corn cob and add to the cooled leek mixture with the zucchini, basil and minced crocodile. Season to taste with salt and pepper and mix well.
  3. Cut each nori sheet into four even squares. Cut the wonton skins diagonally, just off the corner so that there are three long sides and one very short side. Lay a nori square flat. Brush two adjacent sides with egg. Stick a wonton half, along its longest diagonal side, to one end of the nori square. Stick another wonton half along the adjacent side of the nori square in the same way. Repeat with the remaining nori squares and wonton halves.
  4. Roll a heaped tablespoon of the crocodile mixture into a finger-shape and place along one of the wonton halves. Fold over the short overlapping piece of wonton so the filling can’t come out. Egg wash the opposite top half of the nori square. Roll up the wonton to encase the filling completely. You will end up with a cigar shape with the nori on the outside and the other wonton flaring out the top. Twist this end of the parcel to look like a bonbon parcel. Repeat with the remaining nori squares, wonton sheets and crocodile mixture.
  5. For the tempura batter, mix the ingredients roughly in a large bowl (ideally it should be a little lumpy). Add more soda water if you need to lighten the batter.
  6. Place a large saucepan or deep-fryer of oil over high heat until hot. Deep-fry the parcels, in batches, for approximately 5–7 minutes until golden brown. Drain on paper towel and serve while hot.


  • Look for a sparkling wine, but as Ray’s food is always bursting with flavour, try a sparkling rosé rather than a white.

Lyndey’s note

  • Test if the oil is hot enough by dipping a wooden spoon handle in – if it bubbles it is hot!
Taste of Australia
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