Peter Gordon’s Thai Style Salad Of Kangaroo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Vegetables | Thai | Fresh food, New | 6 | Servings |
INGREDIENTS
| 6 | Limes | |
| 2 | t | Coconut-palm sugar or |
| demerara sugar | ||
| 1/2 | Red chilli, seeded and | |
| finely | ||
| chopped | ||
| 1/2 | t | Fish sauce |
| 1/2 | t | Tamari paste |
| 1 | T | Vegetable oil |
| 400 | g | Kangaroo fillet, trimmed and |
| cut | ||
| into 6 equal strips | ||
| 2 | t | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 415
Calories From Fat: 108
Total Fat: 12.7g
Cholesterol: <1mg
Sodium: 703.2mg
Potassium: 1514.8mg
Carbohydrates: 71.1g
Fiber: 17.9g
Sugar: 24.6g
Protein: 17.2g