Sesame Rice Crackers

Sesame Rice Crackers (see above): Place ¾ cup sticky (glutinous) rice and 2 cups of water in a small non-stick pan and bring to the boil, stirring continuously. Put on a tight-fitting lid and gently simmer for 20 minutes. Take off the heat and mix in 2 teaspoons each Thai fish sauce (or a little salt) and black sesame seeds. Spread on a tray lined with baking parchment, sit another sheet on top and roll out to 3-4mm thick. Peel off the top parchment and let cool completely. Cut into strips or discs and sit these on some clean parchment, then leave to firm up. Once stiff, sit them on a rack in an airy place until rock hard. To finish, heat 3cm of oil to 180°C and fry the crackers until puffed up on both sides. Drain on kitchen paper and store in an airtight jar for up to 3 days.