Thai-Style Kangaroo Salad
Fresh, herb-filled and laced with chilli, this salad pairs lean kangaroo with bright and crisp Asian flavours for a native spin on a classic Thai beef salad. Dial up or down the chilli, depending on your palate.
Recipe
1
Marinate Kangaroo
Pat kangaroo dry, place in a bowl with vegetable oil and stir to coat. Set aside and allow to come to room temperature.
2
Make Dressing
Finely chop chilli (remove seeds, if you like). Peel and finely grate ginger. Place chilli and ginger in a bowl with sesame oil. Squeeze in lime juice and add fish sauce and sugar. Stir to combine and set aside.
3
Prepare Eschalots and Herbs
Thinly slice eschalots and roughly tear coriander and mint.
4
Chop Vegetables
Quarter tomatoes and roughly chop cucumber.
5
Cook Kangaroo
Heat a non-stick frypan over medium-high heat. Season kangaroo with salt and add to pan. Cook for 3 minutes each or until caramelised. Reduce heat to medium and cook for a further 1 minute each side for medium-rare or until cooked to your liking. Rest for 5 minutes, then thinly slice.
6
Plate Up
Place kangaroo, cucumber, tomato, coriander, mint, eschalot and dressing in a large bowl and toss to combine. Divide between plates and top with peanuts to serve.