THAI KANGAROO SALAD WITH CRISP-FRIED GARLIC
HOW TO COOK IT
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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. 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. 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. Meanwhile, for the dressing, whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. Set aside. 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. Divide among plates, then scatter with crisp garlic and serve with the remaining dressing and lime wedges, if desired.
WHAT YOU'LL NEED
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600g kangaroo fillets, trimmed
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1 tablespoon soy sauce
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1 tablespoon sesame oil
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2 tablespoons olive oil
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2 garlic cloves, very thinly sliced
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6 cherry tomatoes, halved
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4 eschalots, thinly sliced
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1 small red chilli, seeds removed, thinly sliced
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2 spring onions, thinly sliced on an angle
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1/2 cup each basil leaves, mint leaves and coriander leaves
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Dressing
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2 tablespoons lime juice, plus lime wedges to serve
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2 tablespoons fish sauce
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1 tablespoon olive oil
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2 teaspoons caster sugar