Vivienne and Ashley first tried kangaroo in Australia at Sydney’s The Bather’s Pavilion restaurant . During the beef scare of the mid 90’s we saw kangaroo as a healthy, tasty alternative and this delicious dish has been on the menu ever since. It has evolved and developed over the years into a Sugar Club must have.
Kangaroo is lean, with such a low fat content that it is best served lightly seared; this fresh and tangy Thai-style salad is ideal. Quality beef fillet can be used as a substitute if you’re unable to find kangaroo.
 
1/2 cup - Brown sugar   500g - Kangaroo Fillet (approx. two pieces)
1/4 cup - Soy sauce  

1/2 cup - Peanuts(coarsely broken)
1/4 cup - Fish Sauce   1 - bunch Coriander
1 - Red chilli   1 - bunch Mint
1 - Lemon   2 - sprigs Thai Basil (optional)
3 - Limes   Serves six
2 - Spring onions    

1. In a large bowl add sugar, fish sauce and chopped chilli.
 

 

 2. Grate the limes, add the zest to the bowl, and then add the juice of the limes and lemon.

 
  3. Stir to dissolve the sugar and taste for seasoning. At this point your dressing should have a sweet, sour and salty taste.

 

4. Slice the spring onions as thinly as possible. Pick the coriander and mint leaves into a bowl of water, add spring onions and soak for 15 minutes.
 

 

 5. Season and grill the kangaroo on all sides, making sure it’s seared very rare.
 
 

6. Drain the coriander, mint and spring onions.
 
  7. Slice the kangaroo making sure to go against the natural grain of the meat.
 

8. Place the kangaroo, coriander, Thai basil, mint, spring onions and peanuts into a mixing bowl. Use the dressing as you would a salad dressing i.e. just enough to wet the leaves and kangaroo. Serve in a stack immediately.