Kangaroo Thai Salad

Prep 15 minutes

Time 10 minutes

Serves 4

What you'll need

1 tbsp peanut oil

500g kangaroo fillet

2 tbsp oyster sauce

½ cup mint leaves

½ cup coriander leaves

½ cup thai basil leaves

1 tbsp finely chopped lemongrass

2 shallots, peeled and finely sliced

1 tbsp crispy-fried shallots (optional)

1 tbsp chopped roasted peanuts


1 clove garlic, peeled and finely chopped

1 red chilli, deseeded and finely chopped

¼ cup lime juice

¼ cup fish sauce

1 tsp brown sugar, to taste

Nutritional information

Fats: 5.8g (1.1g saturated)

Calories: 174

How to cook it

  1. Heat oil in large non-stick frying pan over a medium-high heat. Rub kangaroo with oyster sauce and place in frying pan, cook for 4-5 minutes on each side, or to your liking.
  2. Rest for 10 minutes under foil, then slice thinly.
  3. Combine sliced kangaroo, mint, coriander, basil, lemongrass and shallots in a large mixing bowl. Toss to combine.
  4. For the dressing, pound the garlic and chilli to a paste using a pestle and mortar. Place paste in a small bowl, add lime juice, fish sauce and sugar to taste, stirring until well combined. Check flavours so that the salty, sour, sweet elements are balanced.
  5. To serve the salad, add dressing and toss to combine. Serve salad garnished with crispy fried shallots and peanuts.