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John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

THAI KANGAROO SALAD WITH CRISP-FRIED GARLIC

September 24, 2016 by admin

INGREDIENTS

  • 600g kangaroo fillets, trimmedthai-kangaroo-salad-with-crisp-fried-garlic-13532-1
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 2 garlic cloves, very thinly sliced
  • 6 cherry tomatoes, halved
  • 4 eschalots, thinly sliced
  • 1 small red chilli, seeds removed, thinly sliced
  • 2 spring onions, thinly sliced on an angle
  • 1/2 cup each basil leaves, mint leaves and coriander leaves

Dressing

  • 2 tablespoons lime juice, plus lime wedges to serve
  • 2 tablespoons fish sauce
  • 1 tablespoon olive oil
  • 2 teaspoons caster sugar

METHOD

  • 1 Combine kangaroo, soy sauce and sesame oil in a bowl, stirring to coat. Stand at room temperature for 30 minutes to marinate. Meanwhile prepare remaining ingredients.
  • 2 Heat olive oil in a pan over medium-low heat. Cook garlic for 1 minute or until light golden. Remove and drain on paper towel.
  • 3 Return frypan to high heat. Sear the kangaroo for 2-3 minutes on each side for medium-rare. Transfer to a plate, cover loosely with foil and rest for 15 minutes.
  • 4 Meanwhile, for the dressing, whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. Set aside.
  • 5 Place tomatoes, eschalot, chilli, spring onion and herbs in a bowl. Thinly slice kangaroo and add to the bowl with some dressing to taste, then toss to combine.
  • 6 Divide among plates, then scatter with crisp garlic and serve with the remaining dressing and lime wedges, if desired.

(Delicious.com, 2013)

Filed Under: Uncategorized Tagged With: kangaroo, recipe, salad

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Shop 506, Prahran Market,
165 Commercial Road,
South Yarra, Melbourne VIC 3141.

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