• Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Drain and rinse the sweetcorn in a sieve.
• Halve and thinly slice the tomato.
• Halve, peel and thinly slice the shallot.
• Trim the salad leaves and halve lengthways. Roughly chop widthways.

TIP: If you want to avoid turning on the oven, dry-fry the tortillas in a pan instead!

• Place a large pan over high heat (without oil).
• Once hot, cook the sweetcorn until charred, shifting as it colours, 5-6 mins.
• Once cooked, transfer from the pan (set the pan aside for use later).

• Meanwhile, add the tomato, shallot, charred sweetcorn, ½ tsp salt and 1 tbsp oil (double both for 4p) to a bowl.
• Mix well until everything is evenly distributed.
• Season to taste with salt and pepper.

• Return the pan to high heat with a drizzle of oil.
• Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.

NOTE: If you've chosen to swap to prawns, add to the hot pan and cook until pink on the outside, 4-5 mins.

• Remove the pan from the heat and stir in the ketjap manis, sweet chilli sauce, 1 tsp sugar and 1 tbsp oil (double both for 4p).
• Season to taste with salt and pepper.
• Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Divide the warmed tortillas between plates.
• Top first with salad leaves and spoonfuls of charred corn salad, piling on the beef strips at the end.
• Drizzle over any ketjap manis glaze remaining remaining in the pan.
• Finish with a dollop of creme fraiche.