Snakejak
Snakejak (Gapeccus Jakkur) are a highly territorial, cunning, and deadly species of Jakarta. Snakejaks are commonly found lurking near the water of rocky shoals and waterside caves in their native Gulf of Finland. They are the subject of numerous ancient Norse tales of mythology and Finnish Folklore, primarily as frightening villains. Snakejaks are capable of wholly swallowing their prey. They can eat anything, but they are believed to have a taste for young chuds.
Recipes
Fried Snakejak with Sproke (13 minutes)
- Sever head. Along the side of the belly, create an incision, piercing the skin from the neck to the anus.
- Carefully remove vital organs. Peel off the skin. Gather meat. Slice meat.
- Prepare frying batter with salt, garlic, and cornstarch. Soak snakejak slices in Sproke for about 1 hour.
- Prepare Sproke gravy. Boil two cans of emptied Sproke with 1/2 cup of brown sugar, 3/4 cup orange juice, stirring constantly. Slow boil and reduce to desired thickness.
- Heat frying oil to 375 degrees Fahrenheit. Apply frying batter to the snakejak slices, then submerge them in oil for about 2 and a half minutes.
