Kangaroo San Choy Bau with Finger-Lime

Kangaroo San Choy Bau with Finger-Lime

Traditional Woiwurrung Season: Biderap (Jan/Feb) Serves: 4 Time: 20mins "Australia is the only country in the world that eats its coat of arms". I hear this declaration all the time but the truth is, we were eating kangaroo for thousands of years before it ended up on our coat of arms. This dish is Aussie version of an Asian classic, paying homage to the long history of Asian influence in this land which predates European contact. Trade between Indigenous Australians and Makassans existed for around 200 years before it was banned by the new Australian government in the early 20th century. Ingredients 500g Kangaroo mince 2 Garlic cloves, crushed 3-4cm Ginger, finely grated Vegetable Oil, for frying 1 Parsnip, diced 2 Shallots, sliced 2 Spring onions, chopped 2 Cos Lettuce 1 handful of Continental Parsley, roughly chopped 1.5tbs Macadamia nuts, roughly chopped 2tbs finger lime, pearls 2tbs Soy sauce 2tsp fish sauce 200g snow peas, chopped Method

1. Heat oil in a wok or large pan

2. Add garlic, ginger and kangaroo to wok until browned.

3. Add parsnip, shallots, spring onion, finger lime, sauces and a dash more oil to wok. Stir fry for 5min or until parsnip is tender.

4. Remove wok from heat and stir through the snow peas.

5. Place in a serving dish and garnish with macadamia and parsley

6. Serve the mixture in lettuce leaf cups.

7. Eat with your hands.

Notes.

Kangaroo mince can be found at good supermarkets.

Finger lime pearls are often marketed as finger lime 'caviar' and sold through fish shops.

Parsnip can be exchanged for any native or exotic root vegetable.