Yield: 6 servings
Measure | Ingredient |
---|---|
6 \N | Limes |
2 teaspoons | Coconut-palm sugar or demerara sugar |
½ \N | Red chilli; seeded and finely |
\N \N | ; chopped |
½ teaspoon | Fish sauce |
½ teaspoon | Tamari paste |
1 tablespoon | Vegetable oil |
400 grams | Kangaroo fillet; trimmed and cut |
\N \N | ; into 6 equal strips |
2 teaspoons | Rice; dry-roasted in the |
\N \N | ; oven or in a frying |
\N \N | ; pan until golden, |
\N \N | ; finely ground in a |
\N \N | ; pestle and mortar |
\N \N | ; or coffee grinder |
4 \N | Shallots; finely sliced |
50 grams | Fresh coriander; chopped |
25 grams | Fresh mint; chopped |
85 grams | Roasted peanuts; coarsely ground |
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.