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Thai kangaroo salad with crisp-fried garlic

Thai kangaroo salad with crisp-fried garlic


4 Persons

      • 600g kangaroo fillets, trimmed (see Notes)
      • 1 tbs soy sauce
      • 1 tbs sesame oil
      • 2 tbs 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


      • 2 tbs lime juice, plus lime wedges to serve
      • 2 tbs fish sauce
      • 1 tbs olive oil
      • 2 tsp caster sugar


      1. Combine kangaroo, soy sauce and sesame oil in a bowl, stirring to coat. Stand at room temperature for 30 minutes to marinate.
      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.

Source: http://www.taste.com.au/recipes/26425/thai+kangaroo+salad+with+crisp+fried+garlic