For the Crocodile  

• 1 crocodile tail fillet (around 180g) 
• 2 egg whites 
• 1 tbsp cornflour 
• 2 tsp five spice 
• Vegetable oil for deep frying

  For the Mango sauce

• Flesh of 1 medium mango, cut into small cubes 
• 1 dessertspoon dark soy sauce
• 1 dessertspoon clear honey 
• 1/2 dessertspoon freshly ground cinnamon
• 1/2 cubic inch crushed ginger
• 100ml water

Method

1. About an hour before cooking,  whisk the eggs, flour and five spice together with a wire whisk until the mixture is smooth. Chill in the fridge until it is needed. 
2. Simmer the mango flesh in the water on a low heat until the flesh is very soft and almost all the water has gone
3. Meanwhile, cut the crocodile tail fillet in half widthways and then cut each half into inch wide strips.
4. Dust each crocodile strip with flour and then dip in the egg mixture.
5. Deep fry the crocodile strips until they are golden brown.
6. Drain on kitchen paper, set aside and keep warm.
7. Take the mango pulp and put it in a blender. Blend until smooth and return to the pan. 
8. Add the cinnamon, honey, soy and ginger and mix well. Simmer gently until the sauce is thick. Taste and adjust seasoning.
9. Serve the crocodile with the sauce poured over with coconut and coriander noodles.