Sweet & Sour Wallaby Fillets

Ingredients

For the Wallaby:

·         1pkt wallaby fillet, sliced against the grain 0.5cm thick

·         1 tablespoon Shaoxing rice wine (or dry sherry, or white wine)

·         1 tablespoon cornstarch

·         1/2 teaspoon salt

·         1 egg white

·         Vegetable oil, for stir-frying

For the Sweet and Sour Sauce:

·         6 tbsp ketchup/ tomato sauce

·         4 tbsp rice vinegar (or white /red wine vinegar)

·         2 tbsp light soy sauce

·         1 tbsp sugar

·         2 tsp cornstarch

·         4-6 tablespoons water

For the Stir-Fry:

·         1 tbsp vegetable oil

·         1/2 red capsicum cut into triangles

·         1/2 peeled zucchini cut into triangles

·         1/2 onion, sliced 1 cm thick

·         1 cup fresh pineapple chunks (or canned), a sweet apple works great

·         2 cloves of garlic, sliced

·         1cm fresh ginger, grated

Method 

Velvet the Wallaby

In a bowl, combine the sliced wallaby with the wine of choice, cornstarch, egg white and salt. Mix well to ensure the wallaby is evenly coated.

Let the wallaby marinate at room temperature for at least 15 minutes, or up to 30 minutes.

Prepare the Sweet and Sour Sauce

In a small bowl, whisk together the ketchup, vinegar, soy sauce, sugar, cornstarch, and water until the cornstarch is fully dissolved. Set aside.

Stir-Fry the Wallaby

Heat a wok or frying pan over high heat until it is very hot.Add about 2-3 tbsp of vegetable oil to the wok. Swirl to coat the bottom.

Carefully add the velveted wallaby slices to the hot oil in a single layer, being careful not to overcrowd the wok or pan. You may need to do this in batches.

Stir-fry the wallaby quickly for 1-2 minutes per side, or until it is just cooked through and lightly browned. Remove the cooked wallaby from the wok and set aside.

Stir-Fry the Vegetables and Aromatics:Add another tablespoon of vegetable oil to the wok if needed. Add the sliced capsicums and onion (and apple if using).

Stir-fry for 2-3 minutes until they are slightly softened but still crisp.Add the garlic and grated ginger and stir-fry for another 30 seconds until fragrant.

Add the pineapple and sauce, bring it to a simmer, stirring constantly, until the sauce thickens and becomes glossy.

Now add the cooked wallaby slices to the wok with the sauce and vegetables.Toss gently and serve over hot steamed rice and greens.

Sweet and Sour Sliced Wallaby Fillets.pdf

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