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/ 546This recipe is also delicious made with trimmed Lamb or Beef fillet.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 6 | large | Limes | ||
| 2 | teaspoons | Palm Sugar | ||
| 1/2 | teaspoon | Red Chili Pepper » seeded, finely chopped | ||
| 1/2 | teaspoon | Fish Sauce |
Fish Sauce
Fish sauce is like the salt of Southeast Asian food, used to bring out the flavors in food with its unique umami kick.
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While it might smell strong straight from the bottle, it transforms |
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| 1/2 | teaspoon | Tamari paste | ||
| 1 | tablespoon | Vegetable Oil |
Vegetable Oil
Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and
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|
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| 1 | pound | Kangaroo » trimmed, cut into 4 strips | ||
| 2 | teaspoons | Rice » dry-roasted | ||
| 4 | medium | Shallots » finely sliced |
Shallots
Shallots - pronounced 'SHAL-ots' are a type of onion. They are smaller in size and have a more elongated shape. The skin of shallots can range from golden brown to reddish-purple, and when
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|
|
| 1 | teaspoon | Cilantro » chopped |
Cilantro
Cilantro - pronounced 'sih-LAHN-troh' is an herb often used in Mexican, Asian, and Indian dishes. It is known for its fresh, citrusy flavor that some people adore, while others find it tastes like
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| 1/2 | teaspoon | Mint » chopped | ||
| 1/4 | cup | Peanuts » coarsely ground |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 15 Minutes | 30 minutes |
Directions:
- To dry roast the Rice; cook it in the oven or in a frying pan until golden.
- Finely grind in a pestle and mortar or a coffee grinder.
1. For the Dressing: Grate the zest of three limes and squeeze the juice from all six.
2. Mix with the sugar, chili, fish sauce and tamari until the sugar has dissolved. Set aside.
3. Put the vegetable oil in a frying pan on a high heat.
4. Sear the kangaroo strips for 2 to 3 minutes, taking care not to over cook it.
5. Remove from the pan and rest in a warm place for two minutes.
6. Slice the kangaroo strips thinly and put in a mixing bowl with the dressing.
7. Add the roasted rice, shallots, cilantro, mint and peanuts.
8. Mix well and serve.
Submitted by Harry H. | October 9th, 2023 See all of Harry H.'s Recipes.
Filed Under:
Tested and True
Next time you're grilling, use a bunch of rosemary sprigs tied together as your basting brush. It's a helpful tip that gives your food a hint of rosemary flavor and makes your backyard smell wonderful, too. Tie them up, dip in oil, and brush on your meats or veggies.
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| @Kenji T. | August 21st, 2024 |
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A nice introduction to kangaroo meat. Thanks for the recipe. I gave it a 4 |
| @Lily S. | July 2nd, 2024 |
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Kangaroo meat is not something I often see. It was surprisingly tasty. A great dish for those looking to try something out of the ordinary. I gave it a 4 |
| @Maria G. | April 24th, 2024 |
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This was a first for me; we don't have such exotic ingredients in Spain. It was tender and flavorful. I gave it a 4 |
| @Chloe A. | September 11th, 2023 |
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G'day from Australia. Tried this salad and it was a hit. Chucking in the roasted rice gives it a beaut crunch. It's something different and a great way to showcase some Aussie grub to your mates. I gave it a 5 |