Name: Peter Gordon's Thai Style Salad of Kangaroo
Ingredients: 6 Limes; 2 ts Coconut-palm sugar or demerara sugar; 1/2 Red chilli; seeded and finely; ; chopped; 1/2 ts Fish sauce; 1/2 ts Tamari paste; 1 tb Vegetable oil; 400 g Kangaroo fillet; trimmed and cut; ; into 6 equal strips; 2 ts Rice; dry-roasted in the; ; oven or in a frying; ; pan until golden,; ; finely ground in a; ; pestle and mortar; ; or coffee grinder; 4 Shallots; finely sliced; 50 g Fresh coriander; chopped; 25 g Fresh mint; chopped; 85 g Roasted peanuts; coarsely ground

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Vegetables	Thai	Fresh food, New	6	servings

INGREDIENTS

6		Limes
2	ts	Coconut-palm sugar or demerara sugar
1/2		Red chilli; seeded and finely
		; chopped
1/2	ts	Fish sauce
1/2	ts	Tamari paste
1	tb	Vegetable oil
400	g	Kangaroo fillet; trimmed and cut
		; into 6 equal strips
2	ts	Rice; dry-roasted in the
		; oven or in a frying
		; pan until golden,
		; finely ground in a
		; pestle and mortar
		; or coffee grinder
4		Shallots; finely sliced
50	g	Fresh coriander; chopped
25	g	Fresh mint; chopped
85	g	Roasted peanuts; coarsely ground

INSTRUCTIONS

1 For the Dressing: Grate the zest of three limes and squeeze the juice
from all six. Mix with the sugar, chilli, fish sauce and tamari until the
sugar has dissolved.
2 To cook the Kangaroo: Put the vegetable oil in a frying pan on a high
heat and sear the kangaroo strips for 2-3 minutes, taking care not to
over-cook.
3 Remove from the pan and rest in a warm place for two minutes. Finally,
slice the kangaroo strips thinly and put in a mixing bowl with the
dressing, roasted rice, shallots, herbs and peanuts. Mix well and serve on
plates.
Converted by MC_Buster.
NOTES : This recipe works as well with trimmed lamb or beef fillet.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.

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