Nori Rice Crackers with Kani Cream (ข้าวตังโนริกับครีมปูอัด)

1.Rinse the Japanese rice thoroughly, then cook according to the package instructions.

2.Line a baking tray with baking paper.

3.Place about 1 tablespoon of cooked rice into a 2-inch round cutter. Gently press to a thickness of 4–5 mm. Repeat with the remaining rice to make about 18–20 crackers.

4.Bake at 70°C for 1½–2 hours, turning the crackers halfway through, until completely dry without colouring. Leave to cool completely.

5.Heat the vegetable oil to 180–190°C. Fry the rice crackers until puffed and crisp. Drain on a wire rack.

6.While still slightly warm, place the crackers in a bag or container with a lid. Add the Shake Shake Nori Seasoning and shake until evenly coated.

7.To make the kani cream, roughly chop the crab sticks and place them in a food processor with the cream cheese, mayonnaise, soy sauce, lemon juice, and wasabi. Blend until smooth and creamy.

8.Spoon the kani cream onto the nori rice crackers, garnish with sliced spring onion, and serve immediately.