Thai Kangaroo and Saltbush Salad
Nutrition Per Serving
Ingredients Serves 4
- Meat, Poultry & Seafood
- 200 grams kangaroo fillet
- Oils, Sauces & Condiments
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup sunflower oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tbsp soy sauce
- 1 tbsp sunflower oil
- Grains, Pasta & Legumes
- 200 grams vermicelli noodles
- Vegetables & Fresh Produce
- 2 Clove garlic, minced
- 6 pieces cherry tomatoes, halved
- 4 pieces spring onions, chopped
- 1 pieces red chilli, finely diced
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh mint, chopped
- 1 pieces lime
- Nuts & Seeds
- 75 grams macadamia nuts, roughly chopped
- Bakery / Other
- 2 tsp castser sugar
Method
Step 1
Combine kangaroo, soy sauce and 1 tablespoon of oil in a bowl and let marinate for at leasts 30 minutes
Step 2
Cook vermicelli noodles according to the instruction on the packet
Step 3
Heat a fry pan over medium heat and the 1/8 cup of oil, add garlic and cook until fragrant. Add macadamia nuts, cumin and coriander. Cook for 2 – 3 minutes, use a slotted spoon to transfer to paper towel to slightly drain the oil. Use the other 1/8 of a cup of oil to add to the pan to cook the kangaroo. Cook for 2 -3 minutes on each side, transfer to a plate to rest for 10 minutes and then slice thinly
Step 4
Combine all dressing ingredients and whisk until well combined
Step 5
Add all salad ingredients to a serving dish and drizzle with dressing
Tried it?
Share your review!
You Might Also Like
Still there?
You are being timed-out due to inactivity. Please choose to stay signed in or logout.
Otherwise, you will be logout automatically.
Still there?
You have been logged out because of inactivity.
Review Thai Kangaroo and Saltbush Salad.