Khai Jiao Goong | Crispy Thai shrimp omelette

Rinse the jasmine rice thoroughly, then cook it in twice the amount of lightly salted water until tender, about 12-15 minutes, and keep it warm covered with a lid. Wash the shrimp, drain them, then roughly chop half of them and leave the other half whole. Thinly slice the spring onion. Slice the cucumber into thin rounds and cut the lime into wedges.

In a bowl, beat the eggs with a fork together with the fish sauce, soy sauce, cornstarch, and a pinch of ground black pepper until the mixture is slightly frothy. Stir in the chopped and whole shrimp, along with most of the sliced spring onion (set a little aside for serving).

In a wok or small deep frying pan, heat 100 ml of sunflower oil over high heat. The oil must be very hot (if you drop in a drop of egg, it should froth immediately). Pour the egg-shrimp mixture all at once into the centre of the hot oil.