Home › Meats

Kangaroo with Chlli-Bean Sauce

Share

(Photo by avlxyz/Flickr)
enlarge image

(Photo by avlxyz/Flickr)

A delicious, exotic meat recipe for the epicurious.

Ingredients

375 g/12 oz kangaroo fillet
1/2 teaspoon chopped garlic
1/2 teaspoon sugar
1 teaspoon finely grated fresh ginger
2 tablespoons light soy sauce
3 tablespoons peanut oil
1 red capsicum, diced

Sauce
1 tablespoon bean sauce
1 scant teaspoon chilli bean sauce
2 teaspoons sugar
125 ml/4 fl oz/1/2 cup stock or water
2 teaspoons cornflour (cornstarch)
1 teaspoon oriental sesame oil

Directions

Freeze kangaroo fillet until firm so it is easier to slice paper thin. Crush garlic with sugar until smooth, combine with ginger and soy sauce and mix well into the meat. Cover and leave for 15 minutes.

Heat 1 tablespoon peanut oil in a wok and when very hot stir-fry the capsicum for 1 minute. Remove to a plate, heat remaining oil and stir-fry the marinated kangaroo slices for 2 minutes. Remove and put with the capsicum. Add the sauce ingredients mixed together and stir until boiled and thickened. Remove from heat, stir in capsicum and kangaroo and serve at once with steamed rice.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.