Place the flour into a dish, add the salt and pepper and mix, coat the diced wallaby in the flour.
Heat the oil in a fry pan to a medium high heat, brown the wallaby pieces until brown, do this in batches to not overcrowd the pan, set aside.
In the same pan, add the garlic and ginger and fry for a minute, add the spring onion sticks, chilli flakes, star anise, cinnamon stick and lemongrass, stir in.
Add the chicken stock, soy sauce, hoisin, rice vinegar, brown sugar and sriracha sauce, bring to a simmer.
Place the brown wallaby meat into the slow cooker and add the liquid from the pan, give it a stir.
Place the lid on the slow cooker and set on a high cook for 3 hours.
(If there is too much liquid at the end of the cook you can place into a large pot and reduce to boost the flavour.)
Alternative cooking method: Braise in a covered dish in the oven at 130 deg C fan for 3 hours.
Garnish with sliced chilli, peanuts and coriander.
Served with steamed rice and asian greens.