Title: Peter Gordon's Thai Style Salad of Kangaroo
Categories: Fresh food, New
Yield: 6 servings

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

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.