Loaded Thai Sweet Chilli Crisps

An iconic flavour of crisp meets the new fad for "crisp salads".

2 hours prep

20 minutes cook

Serves 4-6

Hugh Woodward

Ingredients

Steak Marinade

2 tbspdark soy sauce

1 tbspoyster sauce

1 tbsplight brown sugar

30 mlvegetable oil

2 thick cut steaks

Sauce

60 mllime juice

60 mlfish sauce

1 tspbrown sugar

a handful, finely chopped coriander

a handful, finely chopped spring onions

1 tbsppul biber

The rest:

a big bag Walkers Sweet Thai Chilli Crisps

200 gblanched mangetout

to taste mixed herbs

Because they are Thai crisps, we took inspiration from the classic Thai "crying tiger" steak - fish sauce, lots of herbs, spice. The result? Deeply delicious.

Method

Mix the steak marinade ingredients together and add the steaks, moving them around to coat them. Pop in the fridge for around 2 hours.

In the meantime, whisk all the dressing ingredients together. Check the seasoning.

Heat a skillet (or do it on the BBQ) and grill your steaks until they are the internal temp you like - 45°C with a temp probe will give you a rare steak.

Slice the steak and toss it with the crisps, sauce, herbs, mangetout and any other things you might like.