Peter gordon's thai style salad of kangaroo

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.

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