This dish is the ultimate in fusion cooking - combining native Australian and Chinese ingredients and flavours.
Dice most of the capsicum, and thinly slice the rest for garnish.
Heat a large frying pan over a moderate heat, add sesame and lime and chilli oil. Add the brown onion, garlic, celery, the diced red and yellow capsicum and the ginger. Cook until the onion and garlic have softened.
Add the kangaroo mince and stir. Brown the meat.
Add the bush tomato, soy sauce, oyster sauce and fish sauce. Taste for fish sauce seasoning and add more if necessary.
Remove from the heat. Add the red onion, remaining capsicum, and snow peas and mix through. Add the spring onion, coriander, mint and Vietnamese mint.
Place the mixture into the lettuce cups and serve with the sliced chillies and lime quarters.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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