600g kangaroo mince
half a red and half a yellow capsicum, seeds removed and diced for cooking leaving some thinly sliced for garnish,
2 spring onions thinly sliced
1 stick of celery diced
12g fresh ginger grated
1 tbsp of oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp ground bush tomato
20g red onion diced
25g brown onion diced
30g snow peas finely sliced
1 large clove of garlic finely chopped
12 lettuce cups
half a red chilli diced
half a bunch of coriander chopped
8 – 10 large mint leaves sliced
8 – 10 Vietnamese mint leaves chopped
1 tbsp Brookfarm lime and chilli macadamia nut oil for frying
sesame oil for frying
1 lime quartered
Heat a large pan, add Brookfarm oil and sesame oil. On a moderate heat add the brown onion, celery, diced red and yellow capsicum and ginger. Cook until onion is soft.
Add the roo mince and brown the meat.
Add the bush tomato, soy sauce, oyster sauce, and fish sauce. Remove from the heat.
Add the red onion, remaining sliced capsicum, and snow peas and mix through.
Add the coriander, mint, spring onions, and Vietnamese mint.
Place the mixture in the lettuce cups and serve with sliced chilli and lime wedges.
Recreate Clayton’s delicious recipe with your Junior Landcarers.