Recipe for Top End Parcel with Tamarind Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
1 kg Crocodile, diced
50 ml oil
250 gm Carrots, finely sliced
250 gm Celery, finely sliced
1 pkt Filo pastry
400 ml Tamarind Sauce (see below)
plus
600 ml Tamarind Sauce (see below)
300 gm Butter, melted
Instructions:
Instructions: 1. Season diced Crocodile with salt and pepper and seal quickly in a very hot frying pan.

2. Place carrots, leeks and celery into a suitable pot, just cover with water bring to the boil and drain.

3. Mix with Crocodile meat and 400 ml Tamarind sauce. Lay Filo pastry on a cutting board and cut in half.

4. Butter five sheets and place them overlapping each other to form a cross. Place Crocodile mixture in the middle, fold the ends to form a parcel and twist gently.

5. Place on buttered tray and bake at 180C for about 20 minutes. Serve with Tamarind sauce on the side.

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