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