Instructions: Finely sliced potatoes (the size of matchsticks) then deep-fry until crisp in vegetable oil.

Finely slice red chilies. Stir-fry until crisp as well. Remove and set aside.

Finely pound the shallots, garlic, galangal, palm sugar and shrimp paste. Then with 2 tablespoons of vegetable oil, stir-fry the paste with the rest of spice ingredients including the dried red chilies until fragrant.

Put in the potato crisps, continue stirring until well blended, crisp and dry. Remove and ready to serve.

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