Indonesian crispy peanut rice-flour crackers (Rempeyek)

1. Pound the garlic, coriander seeds, turmeric and salt in a mortar to a fine paste.

2. In a bowl mix the rice flour and tapioca starch with the spice paste, then gradually add the coconut milk to make a thin batter, runnier than pancake batter.

3. Stir in the very finely shredded makrut lime leaves and the raw peanuts (skin on or skinned).

4. Heat 1-2 cm of oil in a frying pan; pour a tablespoon of batter onto the hot, oiled edge of the pan so it spreads into a thin, lacy sheet, then slide it slowly into the oil.

5. Fry over medium heat, turning, for 3-4 minutes until golden and fully crisp, then drain on kitchen paper.

6. Cool completely and store in an airtight container; serve as a snack, with rice or with gado-gado.

Tip: A festive Javanese snack, fried in almost every home for Lebaran (the end of Ramadan). The thinner the sheet, the crisper it gets – stir the batter while frying, as the flour settles.