• 1 tablespoon dark palm sugar (gula jawa), shaved
• 150 g (5½ oz) matchstick potato crisps
• 75 g (2½ oz) Wok-fried Peanuts
• juice of ½ a lime

Bumbu spice paste

• 2 large red chillies, seeds in or out, roughly chopped
• 4 small red Asian shallots, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 cm (½ inch) galangal (optional)
• 1 teaspoon oil

Grind the ingredients for the bumbu together using a pestle and mortar or food processor.

Stir-fry the bumbu in a frying pan for 3-5 minutes, until fragrant and the raw garlic taste has gone. Add the palm sugar (and some salt if your potatoes and peanuts are not already seasoned). Tip in the potatoes and peanuts, squeeze over the lime juice and stir-fry for a minute to coat everything in the spice. Taste for seasoning, adding more sugar, salt or lime until it has just the flavour punch you are after.

Tip into a bowl to cool to a sticky crunch.