1. Deep fry Tindle Thy at 170°C for 3 minutes. Cut in stripes and reserve for later.
2. Stir fry the onion and garlic, add in Thai sweet and sour sauce, vegan fish sauce, ketchup, lemon juice, and water, mix well in the pan, add in black sesame, and toss in the Tindle Thy from above.

Plating

1. Put a piece of lettuce in the centre of the plate, and plate the Tindle Thy along with the ingredients that were stir-fried.
2. Garnish with coriander, peanut powder, chopped chilli, peas and delicata squash, drizzle tahini dressing and toss. Serve and enjoy!