Recipe for Peter Gordons Thai Style Salad of Kangaroo 
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Yield:
6 servings
Ingredients:
Amount Ingredient
6 x Limes
2 tsp Coconut-palm sugar or demerara sugar
1/2 x Red chilli, seeded and finely chopped
1/2 tsp Fish sauce
1/2 tsp Tamari paste
1 tbl Vegetable oil
400 gm Kangaroo fillet, trimmed and cut into 6 equal strips
2 tsp Rice, dry-roasted in the oven or in a frying pan until golden, finely ground in a pestle and mortar or coffee grinder
4 x Shallots, finely sliced
50 gm Fresh coriander, chopped
25 gm Fresh mint, chopped
Instructions:
Instructions: 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.

NOTES :
This recipe works as well with trimmed lamb or beef fillet.

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