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Chunky Oven chips
Tesco special Mexican mix or/ frozen or fresh mixed pepper and onion
Sweet chilli dipping sauce
Rice wine vinegar
5 Spice or chinese mixed spices
Himilayan sea salt
- Cook oven chips in oven or convectional microwave, they need to be done in an oven, I tried this recipe with home-made fried chips and it just didn’t work, there was too much oil and it muted the spices of the Chinese five spice. Cook for twenty mins or until the pack instructions say so on the oven chips packet.
- 5 minutes before your chips are done, place your pepper mix/ mexican mix, whatever you have into a frying pan or preferable a wox and gently let them sweat until they are soft.
- Put your cooked chips into your pan or wok with your other ingredients, and out in sesame oil, rice win vinegar, soy sauce, garlic powder, pickled ginger and 5 spice. Stir around until everything is coated in the delicious mix.
- In the meantime of it cooking a little, you can prepare your “Gwoc” I love this stuff because its so creamy and the garlic in this really permeates through the dish, I love a bit of garlic so I would put more into it than the average garlic eater. Half your avocados, scoop them out, mash them with a fork against a deep dish.
- Add chopped tomatoes, roughly one tomato finely chopped to every half avocoda is the best ratio for this dish.
- Add all the seasonings, Lemon juice, Garlic powder, Himilayan sea salt, Sesame seeds the more garlic the better.
- Plate up your chips in a deep plate/dish and you can either have the “Gwoc” on the side or or covered over. Personally I like to ip the chips so I can get the best chip to “gwoc” ratio that I enjoy, but ey, each to their own.