Peter gordon's thai style salad of kangaroo
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Limes | |
| 2 | teaspoons | Coconut-palm sugar or demerara sugar |
| ½ | Red chilli; seeded and finely | |
| ; chopped | ||
| ½ | teaspoon | Fish sauce |
| ½ | teaspoon | Tamari paste |
| 1 | tablespoon | Vegetable oil |
| 400 | grams | Kangaroo fillet; trimmed and cut |
| ; into 6 equal strips | ||
| 2 | teaspoons | 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 | grams | Fresh coriander; chopped |
| 25 | grams | Fresh mint; chopped |
| 85 | grams | Roasted peanuts; coarsely ground |
Directions
1 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.
2 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.
3 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.
Converted by MC_Buster.
NOTES : This recipe works as well with trimmed lamb or beef fillet.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.