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Crispy Kangaroo Chilli

Prep 10 min

Time 10 min

Serves 4

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What you'll need

Kangaroo

500g K-ROO kangaroo fillet
1 egg
2 tbsp cornflour
Salt and pepper, to taste
Coconut oil (or neutral oil), for frying

Stir-Fry & Sauce

1 onion, sliced
1 red capsicum, sliced
2–3 cloves garlic, finely chopped
1 tsp fresh ginger, finely sliced
1 red chilli, sliced (to taste)
1 tbsp chilli flakes
2 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp kecap manis
1 tbsp rice vinegar

To Serve

Steamed rice or noodles
Spring onions, sliced
Sesame seeds
Chilli flakes
Fresh coriander

How to cook it

  1. Prepare the kangaroo
    Slice the kangaroo into strips and place in a bowl. Add the egg. Mix well to coat.
    Add cornflour, salt and pepper, then toss until evenly coated.
  2. Cook the kangaroo
    Heat oil in a pan or wok over high heat until very hot.
    Fry the kangaroo in batches until golden and crispy.
    Remove and drain on paper towel.
  3. Cook the vegetables
    Remove excess oil from the pan, leaving about 1 tablespoon.
    Add onion, capsicum, garlic, ginger and chilli.
    Stir-fry for 2–3 minutes until just softened but still crisp.
  4. Prepare the sauce
    Mix chilli flakes, soy sauce, sweet chilli sauce, kecap manis and rice vinegar together.
    Add to the pan.
    Stir and allow to simmer for 1–2 minutes until slightly thickened.
  5. Combine
    Return the kangaroo to the pan and toss to coat evenly in the sauce.
    Cook for a further 1–2 minutes until glossy and fully combined.
  6. Serve immediately with steamed rice or noodles. Garnish with springe onions, coriander, chilli flakes and sesame seeds.