| 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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