Crispy Rice Salad

In a small saucepan, combine the Spam, garlic, lemon juice, and water to cover. Bring to a simmer over medium-low heat and cook for 5 minutes to heat the Spam through and reduce some of its saltiness.

Remove from the heat, drain off the water, and set aside. Pour about 1 inch of oil into a wok, large heavy pot, or skillet. Heat the oil over medium-high heat to 370°F (test the oil by throwing in a grain of rice; if it sizzles immediately and doesn’t burn, you’re ready).

Meanwhile, in a medium bowl, whisk together the egg, curry paste, and lime zest.

Add the flour and rice and mix thoroughly. Shape the mixture into about 16 rounds the size of a golf ball, then gently flatten them into 1-inch-thick patties.

Line a plate with paper towels and set aside. Add the dried chiles, if using, and the peanuts to the oil and fry just enough to darken them slightly, 1 to 2 minutes. Use a slotted spoon to transfer them to the paper towels.

Line another plate with paper towels. Working in batches, add the rice cakes to the oil and fry until crispy and golden brown on both sides, about 3 minutes per side. Transfer the rice cakes to the paper towels.

In a large bowl, whisk together the lime juice, fish sauce, sugar, and chile powder. Crumble the crispy rice cakes into different sizes in the bowl. Add the shallots, ginger, cilantro, scallions, peanuts and chiles, and the reserved Spam. Toss until evenly mixed and serve.