1 packet mung bean noodles, cooked according to packet instructions
1 handful Thai basil leaves
1 handful coriander leaves
1 small handful Vietnamese mint
1 small handful mint
1 long red chilli, finely sliced
Juice of 2 limes
3 tablespoons fish sauce
2 tablespoons rice malt syrup
For the marinade, place chilli, kaffier lime leaves, shallots, garlic and lemongrass in a food processor and process until a chunky paste is formed. Add the fish sauce and rice malt syrup and process to a paste. Transfer to a bowl, add the kangaroo fillets and mix to combine. Marinade the kangaroo fillets for at least 3 hours or preferably overnight.
For the sweet potato crackers, preheat oven to 180°C.
Place the sweet potato flour in a bowl, pour over the boiling water and mix to combine. Stir in the milk and transfer to a food processor. Add the rice flour, baking powder and butter and until pulse until a soft dough forms.
Turn the dough onto a sheet of baking paper and place a second sheet on top. Roll to 3mm thick. Cut in half, place on 2 baking trays and remove the top sheet of paper. Sprinkle with cayenne pepper and sesame seeds and bake for 12-15 minutes.
Remove the marinated roo from the fridge about 20 minutes prior to cooking to allow it to come to room temperature. Just before cooking turn the meat in the marinade.
Place a large frying pan over a high heat, when hot, add the fillets and cook for 3-4 minutes on each side. Leave to rest for 3-5 minutes before cutting into 5mm thick slices.
For the salad, place carrots, cucumber, bean shoots and noodles in a large bowl. Chop herbs and add to the bowl.
For the salad dressing, combine the ingredients in a small bowl, pour over salad, add the chill and toss to combine.
To serve, place a large handful of salad in the middle of a serving plate and top with the kangaroo fillets. Garnish with a sprinkle of peanuts and fried shallots and finish with sweet potato cracker.