Goong Thod Krathiem Prik Thai | Crispy Thai Garlic Prawns

Cook the jasmine rice in lightly salted water according to the package instructions and keep warm. Wash the cucumber and slice it finely. Wash the fresh coriander; finely chop the tender stems (they provide that signature Thai aroma) and set the leaves aside for garnishing later.

Peel the garlic cloves. Finely chop half of the garlic cloves. Cut the remaining cloves into thin slices - these will be toasted into wonderfully crispy garlic in the next step. Rinse the prawns under cold water and pat thoroughly dry with paper towels.

Heat 2 tbsp of vegetable oil in a wide pan or wok over medium heat. Add the thin garlic slices and gently toast until golden yellow, fragrant, and crispy. Immediately remove with a slotted spoon and drain on paper towels.