Kangaroo Larb or Spicy Thai Kangaroo Salad

Kangaroo Larb or Spicy Thai Kangaroo Salad Recipe from Australia

Region / culture: Australia | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Kangaroo Larb or Spicy Thai Kangaroo Salad

Kangaroo Larb, also known as Spicy Thai Kangaroo Salad, is a unique and flavorful dish that combines the lean and tender meat of kangaroo with traditional Thai flavors. This dish is a perfect balance of spicy, tangy, and savory flavors that will surely tantalize your taste buds.

History

Kangaroo Larb is a traditional Thai dish that has been adapted to include kangaroo meat, which is a popular and sustainable protein source in Australia. The dish is believed to have originated in the northeastern region of Thailand and has since become a favorite among locals and tourists alike.

Ingredients

300 g kangaroo fillet, chopped
2 eschalots, finely chopped
1 spring onion, chopped
2-3 tbsp lime juice
2-3 tbsp fish sauce
4-6 tsp ground red chilli
2-3 tbsp Oz lemon
sugar to taste
2 sprigs of mint leaves
2 sprigs of thai basil leaves
1 tbsp Khao Koor, ground toasted rice

How to prepare

Sauté kangaroo until medium.
Remove and place into a bowl.
Combine all the ingredients together, mix well and serve with lettuce cups or jasmine rice.

Khao Koor

In a medium-sized wok over high heat, add 3 tbsp of uncooked jasmine rice.
Toss the rice until it starts to turn golden brown.
Remove from the heat and allow it to cool.
Grind it to a fairly coarse powder using a mortar and pestle or a blender.

Variations

Substitute kangaroo fillet with chicken, pork, or beef for a different flavor profile.
Add diced cucumber or cherry tomatoes for a refreshing twist.

Cooking Tips & Tricks

Make sure to cook the kangaroo fillet until it is medium rare to medium to ensure that it remains tender and juicy.

- Adjust the amount of ground red chili according to your spice preference.

- Be sure to toast the jasmine rice before grinding it to enhance its nutty flavor.

Serving Suggestions

Serve Kangaroo Larb with lettuce cups or jasmine rice for a complete and satisfying meal. Garnish with fresh mint and Thai basil leaves for added flavor.

Cooking Techniques

Sauté the kangaroo fillet until medium rare to medium for the best texture and flavor.

Ingredient Substitutions

Use regular rice instead of jasmine rice for the Khao Koor.

- Substitute lime juice with lemon juice if desired.

Make Ahead Tips

Prepare the Khao Koor in advance and store it in an airtight container until ready to use.

Presentation Ideas

Serve Kangaroo Larb in individual lettuce cups for a fun and interactive dining experience. Garnish with a sprinkle of Khao Koor for added texture.

Pairing Recommendations

Pair Kangaroo Larb with a crisp and refreshing white wine or a cold beer to complement the spicy flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin C: 15% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains fish sauce

Summary

Kangaroo Larb is a low-carb, high-protein dish that is rich in vitamins and minerals. It is a healthy and nutritious option for those looking to incorporate more exotic meats into their diet.

Summary

Kangaroo Larb is a delicious and exotic dish that is sure to impress your family and friends. With its bold flavors and unique ingredients, this dish is a must-try for any adventurous food lover.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Kangaroo Larb, a spicy Thai salad that has become a favorite in my repertoire of dishes. It all started many years ago when I was traveling through Southeast Asia with my husband. We had always been adventurous eaters and loved trying new and exotic dishes.

One day, we found ourselves in a small village in northern Thailand. We were wandering through the bustling market when a delicious aroma caught our attention. We followed our noses to a small food stall where an elderly woman was cooking up a storm. She was making Kangaroo Larb, a dish that I had never heard of before.

Intrigued, we approached the woman and asked her about the dish. She smiled warmly and invited us to watch as she prepared it. She explained that Kangaroo Larb is a traditional Thai salad made with minced kangaroo meat, fresh herbs, and a spicy dressing. As she cooked, the fragrant smells of lemongrass, chili, and mint filled the air, making our mouths water.

After she finished cooking, the woman offered us a taste of the Kangaroo Larb. One bite was all it took for me to fall in love with the dish. The flavors were bold and vibrant, with the perfect balance of heat, acidity, and freshness. I knew then and there that I had to learn how to make it myself.

I asked the woman if she would be willing to teach me her recipe, and to my delight, she agreed. We spent the afternoon together, chopping herbs, grinding spices, and mixing the dressing. She showed me her techniques for cooking the kangaroo meat to perfection and how to balance the flavors in the dish.

By the time we were finished, I had a deep appreciation for the care and attention to detail that went into making Kangaroo Larb. The dish was not just about throwing ingredients together; it was about honoring the traditions and flavors of Thai cuisine.

As we sat down to enjoy the meal together, the woman shared stories of her life and her love for cooking. She had learned the recipe from her own grandmother, who had passed it down through generations. It was a dish that held a special place in her heart, and now it held a special place in mine as well.

When it was time for us to leave the village, the woman handed me a handwritten copy of the Kangaroo Larb recipe. She told me to cherish it and to share it with others who would appreciate its flavors. I promised her that I would, and I have kept that promise to this day.

Since that fateful day in Thailand, I have made Kangaroo Larb countless times for my family and friends. Each time I prepare the dish, I am transported back to that small village and the kind woman who shared her recipe with me. I am grateful for her generosity and the opportunity to learn from her.

Cooking Kangaroo Larb has become a way for me to honor the traditions and flavors of Thai cuisine. It is a dish that brings people together, sparks conversation, and creates lasting memories. I am proud to have learned this recipe and to continue sharing it with others who appreciate its unique and delicious flavors.

As I sit here now, reminiscing about that day in Thailand, I am filled with gratitude for the experiences and people who have enriched my life through food. Kangaroo Larb will always hold a special place in my heart, not just for its flavors, but for the memories and connections it has brought into my life. I am forever grateful for the joy it has brought me and the stories it continues to inspire.