Kangaroo Larb (Thai-Australian Salad)
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Minced kangaroo tossed with lime juice, fish sauce, toasted rice powder, and fresh herbs—a bright, zingy Thai-Australian salad.
Cultural Context
(130 words) Larb, the national dish of Laos and popular throughout Thailand, consists of minced meat tossed with lime juice, fish sauce, and toasted rice powder. Australian-Thai restaurants discovered that kangaroo's lean, fine-textured meat works exceptionally well in this preparation, perhaps even better than traditional pork or chicken. The bright, acidic dressing cuts through kangaroo's gamey notes while the herbs and chili add freshness and heat. In Thailand Town districts of Australian cities, kangaroo larb has become a fusion favorite. The dish is light, healthy, and explosively flavorful—perfect for hot Australian summers. This represents successful culinary exchange where Southeast Asian technique enhances Australian ingredients, creating a dish that feels both authentic to larb traditions and distinctly Australian.
2Ingredients
Shopping List
3Cooking Instructions
- For toasted rice powder: heat small dry skillet over medium heat. Add raw jasmine rice and toast, stirring constantly, until deeply golden and fragrant, about 8 minutes. Let cool, then grind to coarse powder in spice grinder or mortar and pestle. Set aside.
- Heat vegetable oil in large wok or skillet over high heat. Add kangaroo mince and cook, breaking up lumps with spatula, until meat is browned and cooked through, about 6-7 minutes. Kangaroo mince must be fully cooked to 160°F.
- Remove wok from heat and let kangaroo cool for 5 minutes—you don't want to wilt the herbs.
- In large bowl, whisk together fish sauce, lime juice, and palm sugar until sugar dissolves. Taste and adjust—it should be salty, sour, and slightly sweet.
- Add cooled kangaroo mince to bowl with dressing. Add shallots, scallions, mint, cilantro, Thai basil, and chilies. Toss everything together thoroughly.
- Add toasted rice powder and toss again. The rice powder will absorb excess liquid and add nutty flavor and texture.
- Taste and adjust seasoning—larb should be bright, punchy, and well-balanced. Add more fish sauce for saltiness, lime juice for sourness, or sugar for sweetness.
- Serve immediately in large bowl surrounded by lettuce leaves, cucumber, beans, and lime wedges. Diners wrap larb in lettuce leaves for eating.
4Chef's Notes & Pairings
Chef's Notes
- Toasting rice powder is essential—it provides nutty depth and authentic texture. Don't skip this step.
- Let the cooked kangaroo cool briefly before mixing with herbs or the heat will wilt them.
- Adjust chili quantity to your heat tolerance—start with less and add more if desired.
- Fresh herbs are not negotiable in larb—dried herbs won't work.
- For traditional Lao presentation, serve with sticky rice alongside the lettuce wraps.
Wine Pairing
Sauvignon Blanc or Pinot Gris – A crisp, acidic white wine balances the heat and complements the fresh herbs without fighting the complex flavors.
Nutrition Facts
(per serving) Calories: 285 | Protein: 36g | Fat: 11g | Carbohydrates: 12g | Sodium: 890mg
