Wallaby fillet satay

Ingredients
  • For the Wallaby:
  • 1 wallaby 1pkt fillets, sliced into long strips, about 3-5mm thick
  • 2 fish tbsp sauce
  • 2 soy tbsp sauce
  • 2 olive tbsp oil
  • 2 tbsp sriracha sauce
  • (optional but works very nice)
  • 1 turmeric tsp powder
  • 1 coriander tsp powder
  • 4 tbsp cup dark brown sugar
  • 3/4 bunch fresh coriander, chopped
  • 2 cloves garlic, finely chopped
  • For the Peanut Sauce:
  • ½ cup peanut butter
  • ¼ cup hot water
  • 2 tbsp lime juice
  • 2 tbsp sriracha sauce
  • 1 tbsp fish sauce
  • 1 tbsp dark brown sugar
  • 1/4 bunch fresh coriander, chopped
  • 1 clove of garlic, finely chopped
Instructions
  1. 1
    Marinade:
  2. 2
    Combine everything and place in a ziploc bag.
  3. 3
    Place the sliced wallaby in the bag and seal, making sure the marinade covers all of the meat and to remove the air from the bag. Refrigerate at least 6 hours.
  4. 4
    To cook the wallaby satay, remove the meat strips from the marinade and thread onto skewers.
  5. 5
    Heat a pan over medium high heat.
  6. 6
    Grill the meat skewers over high heat
  7. 7
    for 2 minutes per side, until meat has slightly charred on the outside.
  8. 8
    Enjoy with the peanut sauce, some fresh cucumber and red onion
  9. 9
    Peanut sauce:
  10. 10
    Add the peanut butter, hot water, lime juice, sriracha sauce, fish sauce, dark brown sugar, coriander leaves, and garlic to a blender. Process on high speed for 30 seconds, or until the ingredients are smooth.
Read it online: https://www.lenah.com.au/recipes/wallaby-fillet-satay