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Thai Style Salad Of Kangaroo

6 Limes
2 ts Coconut-palm sugar or demerara sugar
1/2 Red chilli; seeded and finely chopped
1/2 ts Fish sauce
1/2 ts Tamari paste
1 tb Vegetable oil
400 g Kangaroo fillet; trimmed and cut into 6 equal strips
2 ts Rice; dry-roasted in the oven or in a frying pan until golden, finely ground in a pestle and mortar or coffee grinder
4 Shallots; finely sliced
50 g Fresh coriander; chopped
25 g Fresh mint; chopped
85 g Roasted peanuts; coarsely ground

For the Dressing: Grate the zest of three limes and squeeze the juice from all six. Mix with the sugar, chilli, fish sauce and tamari until the sugar has dissolved.

To cook the Kangaroo: Put the vegetable oil in a frying pan on a high heat and sear the kangaroo strips for 2-3 minutes, taking care not to over-cook.

Remove from the pan and rest in a warm place for two minutes. Finally, slice the kangaroo strips thinly and put in a mixing bowl with the dressing, roasted rice, shallots, herbs and peanuts. Mix well and serve on plates.

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