Khao Tang Na Kung (Thai Crispy Rice Crackers with Shrimp Relish)

Roughly chop the shrimp into small pieces. If using a mortar and pestle, pound them into a coarse paste; otherwise, chop finely with a knife until sticky.

Heat a splash of oil in a wok over medium heat. Add the red curry paste and fry until fragrant, about 1 minute. Add the shrimp paste and cook, breaking it up, until it turns pink.

Stir in coconut milk, fish sauce, and palm sugar. Simmer until the mixture thickens and coats the shrimp, 3–4 minutes. Taste and adjust balance. Remove from heat and fold in kaffir lime leaves.

Heat 500 ml (2 cups) vegetable oil in a wok or deep pan to 180°C (350°F). Fry rice crackers in batches for 10–15 seconds per side, until puffed and golden. Drain on paper towels.

Place rice crackers on a platter. Spoon a generous amount of shrimp relish onto each. Garnish with cilantro and extra shredded lime leaves. Serve immediately; watch them disappear.