Bang bang tater tots

Ingredients

• 1 packet (about 900g-1kg) frozen potato gems (tater tots)

BANG BANG SAUCE

• 125ml (½ cup) sweet chilli sauce

• 60ml (¼ cup) fish sauce

• 1 tbsp sweet soy

• ½ cup brown sugar

• pinch chilli flakes

• pinch garlic flakes

TO SERVE

• 100g (about ¾ cup) roasted salted peanuts, roughly chopped

• 1 x 5cm piece fresh ginger, finely sliced (julienne)

• 3 tbsp toasted sesame seeds

• 40g (1 cup) chopped mixed herbs (coriander, mint, Thai basil)

• 1 spring onion, sliced

• 1 jalapeno chilli, finely sliced, seeds removed (optional)

• zest and juice of 1 small lime

Method

1. Step 1

   Preheat oven to 180C fan-forced (200C conventional).

2. Step 2

   Spread the potato gems over a large baking tray, pop them in the oven and bake until golden and crisp, about 30 minutes. Turn them halfway through. You want to make sure they take on a fair bit of colour – they need a crisp exterior so they don’t go soggy when tossed with the sauce.

3. Step 3

   To make the bang bang sauce, add all the ingredients to a large saucepan, place over low heat, and simmer until the sauce thickens and reduces by almost half – you want it to take on an almost jelly-like consistency. Keep a close eye on it and stir regularly, as you don’t want it to burn.

4. Step 4

   Remove the sauce from the heat and stir through the peanuts, ginger and sesame seeds.

5. Step 5

   Scrape the golden potato gems into the saucepan and stir gently to coat evenly in the sauce.

6. Step 6

   To serve, turn the tater tots out onto a serving plate, scatter with the herbs, spring onion and lime zest, and drizzle over a little lime juice. Eat immediately while they are hot, sticky and crispy, and delicious.