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Thai Kangaroo Salad

Prep time: 25min

Cooking time: 15min

Feeds x 4 people

What you'll need

  • 1 tbsp peanut oil
  • 500g Gourmet Game Kangaroo Fillet
  • 2 tbsp oyster sauce
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/2 cup thai basil leaves
  • 1 tbsp finely chopped lemongrass
  • 1 tbsp ground roasted rice (optional)
  • 2 shallots, peeled and finely sliced
  • 1 tbsp crispy-fried shallots
  • 1 tbsp chopped roasted peanuts

Dressing

  • 1 clove garlic, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1/4 cup lime juice
  • 1/4 cup fish sauce
  • 1 tsp brown sugar, to taste

FAT: 5.8g  CALS: 174

How to cook it

Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.

Heat oil in large non-stick frying pan over a medium-high heat. Rub kangaroo with oyster sauce and place in frying pan, browning the meat on all sides. Transfer kangaroo to prepared baking tray and place in preheated oven for 10 minutes. Remove from oven and rest for 20 minutes, then slice thinly.

In a large mixing bowl combine sliced kangaroo, mint, coriander, basil, lemongrass, ground rice and shallots, tossing to combine.

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.

To serve the salad, add dressing and toss to combine. Serve salad garnished with crispy fried shallots and peanuts.



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