Crocodile laksa: The Aussie twist on a classic

The Australian Native Food Festival returns to Sydney this weekend, celebrating the incredible flavours, culture and talent behind native Australian food.

The Morning Show got a taste with a laksa like no other, as First Nations chef Zach Green puts an Aussie spin on the classic dish with tender crocodile.

2. Slice the crocodile thinly across the grain. Keep refrigerated until you’re ready to cook it.

3. Lightly coat the crocodile with Keen’s Curry Powder and smoked sweet paprika.

10. Stir constantly for 1–2 minutes, allowing the spices to toast and release their oils.

14. Reduce the heat and allow the broth to cook for 15–20 minutes so the aromatics and spices infuse into the coconut cream.

16. Add a small amount of palm sugar to balance the acidity and spice.

17. Taste and adjust with more fish sauce for savouriness, lime for acidity or palm sugar for balance.

18. The finished broth should be rich, creamy, smoky, spicy and slightly sour.

19. For a refined laksa, strain the broth through a fine sieve, pressing the aromatics to extract all their flavour.

22. Cook the rice noodles separately according to the packet instructions.

26. Cook for approximately 2–4 minutes, depending on the thickness of the slices.

27. Crocodile is extremely lean, so take care not to overcook it. It should be just cooked through and tender.

29. Finish with bean sprouts, fresh coriander, mint, sliced chilli, fried shallots and spring onion.