Thai Kangaroo Salad

Cook Time 30 minutes

Servings 4

Ingredients

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

500g Kangaroo fillets, thinly sliced

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

Method

Marinate the sliced kangaroo in lemongrass, oil, fish sauce and bicarbonate soda for 15-30 minutes.

For the dressing combine the ingredients together.

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.

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.