Chefs' Recipes

Grant Achatz’s Thai-spiced jerky

The chewy texture and touch of South East Asian flavours adds a twist to the traditional crudités at holiday meals.
Grant Achatz's Thai-spiced jerkyWilliam Meppem
3H 30M

“I love the sweet-sour, salty-acidic, spicy flavours of Thai cooking,” says Achatz. “Here, we play with the idea of the obligatory crudités everyone has at holiday meals by drying them into chewy textures and adding the flavours of South East Asia.”

Pictured with grilled prawns and beetroot with chilli and smouldering cinnamon


Thai dressing



1.For Thai dressing, stir fish sauce and sugar in a saucepan over medium-high heat until sugar dissolves. Remove from heat, add remaining ingredients, cover and stand at room temperature to infuse (at least 3 hours, or overnight in the refrigerator). Strain through a fine sieve.
2.Combine vegetables with a third of the dressing in a container, toss to coat well, cover and refrigerate to marinate (3 hours).
3.Combine beef with half the remaining dressing in a separate container, toss to coat well and refrigerate for 3 hours to marinate.
4.Preheat oven to 95C. Spray two wire racks with non-stick spray or brush with a neutral-flavoured oil and place on a large baking tray. Blot vegetables and beef with paper towels (do not wipe or rinse) and arrange on racks so they’re not touching. Place in oven and dry until shrivelled (2-2¼ hours for pumpkin, 2¾-3 hours for beef and remaining vegetables; check often to avoid overdrying).
5.Brush both sides of beef and vegetables with dressing, arrange on a platter lined with lettuce leaves, scatter with coriander and serve with remaining dressing.

Jicama, also called yam bean, is available from select supermarkets and Asian greengrocers.


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