Pol Sambol Crispy Rice Bowl

Method

1. Bring a pan of water to the boil, gently lower in the eggs straight from the fridge with a ladle and cook on medium-high heat for 6 min 30 sec. Move them straight into iced water to cool, then peel: the yolks will be soft and jammy.

   Add in this stepEggs 2

   medium-high heat

2. Make the pol sambol. Finely chop the red onion and pound it in a mortar with the chilli flakes, Maldive fish and half the salt into a moist paste, then add the coconut and rub it with your fingertips until orange. Mix in the juice of half the lime.

   Add in this stepRed onion 20 gChilli flakes 1 tspMaldive fish flakes (or bonito flakes) 2 tspSalt 0.4 tspGrated coconut (fresh or frozen) 80 gLime ½

3. Warm the coconut oil in a 24 cm non-stick frying pan on medium heat, add the curry leaves and, once they sizzle, add the cold rice and sprinkle over the rest of the salt. Press the rice down firmly into a flat layer with a spatula and leave it undisturbed for 6 min, until the bottom is golden and crisp. Cut it into a few sections, flip them and fry for 3 min more. The rice must be cold, or it will stick instead of crisping.

   Add in this stepCoconut oil 1½ tbspFresh curry leaves 6Cold cooked rice (jasmine or another non-sticky rice) 300 gSalt 0.4 tsp

   medium heat

4. Thinly slice the avocado and cut the cucumber into half-moons, then squeeze over the rest of the lime juice so the avocado doesn't brown.

   Add in this stepRipe avocado 1Cucumber 100 gLime ½

5. Put the crispy rice in bowls, pile on the pol sambol and arrange the avocado, cucumber and halved jammy eggs around it. Mix everything together as you eat to get crunch and creaminess in every bite.