full of
flavour

Thai Roo Salad

Prep 20 min

Time 10 min

Serves 4

What you'll need

500g Kangaroo fillets, thinly sliced
1 small handful of mint, Thai basil and coriander, leaved picked
1 Lebanese cucumber, cut into batons
1 small red onion, thinly sliced
1 tomato, seed removed and sliced
2 tbsp unsalted peanuts, toasted and finely chopped
1 small batton of lemongrass, finely chopped
1 tsp peanut oil plus extra for frying
1 tsp fish sauce
½ tsp bicarbonate soda
Pinch of salt

Dressing

1-2 bird’s eye chillies, finely chopped
1 clove garlic, minced
2 tbsp caster sugar
2 tbsp fish sauce
1 lime, juiced

How to cook it

  1. Marinate the sliced kangaroo in lemongrass, oil, fish sauce and bicarbonate soda for 15-30 minutes.
  2. For the dressing combine the ingredients together.
  3. Heat oil in a wok over a high heat. In batches, sear the kangaroo for 1 minute until slightly charred but still a little rare. Rest on a plate for 3-4 minutes then drain any excess juices.
  4. Place the onion, cucumber, tomato slices and kangaroo into the dressing and toss well. Season with a small pinch of salt. Now add the herbs and toss gently. Garnish with peanuts.

Recipe by Justine Schofield, as seen on Everyday Gourmet Channel 10.