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Crispy Betel Leaf Kangaroo
Recipe by Theo Loizou
Indulge in this crispy betel leaf kangaroo with burnt spring onion and tomato salsa
- Steps
- Ingredients
Ingredients
Kangaroo
Burnt spring onion and tomato salsa
Betel leaf and tempura butter
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Steps
- Prepare coals for hibachi if using.
- For the Kangaroo, combine spices, sugar, salt and pepper in a bowl. Coat kangaroo fillets in mustard then roll in the spice mixture to coat each in an even layer. Set aside for a minimum of 1 hour.
- When ready to cook, heat a BBQ or grill pan if using.
- Cook kangaroo on the hibachi, BBQ or grill pan until rare to medium rare (55-57oC), about 3-4 minutes on each side. Remove from heat and allow to rest for 10 minutes. Slice when ready to serve.
- For the Burnt Spring Onion and Tomato Salsa, grill spring onions and tomatoes until outside is well charred but vegetables still hold their shape.
- Transfer to a small food processor and add remaining ingredients (except walnuts). Pulse a few times to roughly chop. Season with salt to taste.
- For the Betel Leaf and Tempura Batter, heat oil in deep fryer or deep saucepan to 180oC.
- Place water and flour into the canister of a stick blender and process with stick blender to make a thin batter.
- Dip betel leaves in batter and allow excess to drain.
- Carefully wave a betel leaf in the hot oil so that it floats then release and fry for 2-3 minutes, flipping the leaf halfway through. Remove betel leaf and dry on paper towel lined cooling rack. Repeat with remaining leaves. Allow to cool.
- When ready to serve, fry leaves again until very crispy, about 1-2 minutes. Remove from oil and drain on paper towel. Sprinkle lightly with salt while hot.
- To serve, arrange betel leaves on a serving platter. Add salsa and top with toasted walnuts. Add sliced kangaroo and some Greek yoghurt.
