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Ingredientes
- 6 x Limes
- 2 tsp Coconut-palm sugar or possibly demerara sugar
- 1/2 x Red chilli, seeded and finely minced
- 1/2 tsp Fish sauce
- 1/2 tsp Tamari paste
- 1 Tbsp. Vegetable oil
- 400 gm Kangaroo fillet, trimmed and cut into 6 equal strips
- 2 tsp Rice, dry-roasted in the oven or possibly in a frying pan till golden brown, finely grnd in a pestle and mortar or possibly coffee grinder
- 4 x Shallots, finely sliced
- 50 gm Fresh coriander, minced
- 25 gm Fresh mint, minced
- 85 gm Roasted peanuts, coarsely grnd
Direcciones
- 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 till 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 min, taking care not to over-cook.
- 3 Remove from the pan and rest in a hot place for two min. 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 possibly beef fillet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 157 | |
| Calories from Fat 101 | 64% |
| Total Fat 11.32g | 14% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 287mg | 8% |
| Total Carbs 15.17g | 4% |
| Dietary Fiber 6.6g | 22% |
| Sugars 2.74g | 2% |
| Protein 5.62g | 9% |
