This delightful little snack comprises squares of cracker dough that are fried and then coated in a syrup. When not being served to your guests, you should store them in an airtight container so they do not get sticky.
First make the hydrolyzed lime water by dissolving the lime powder with the 750ml water. Let sit for 3 hours and then strain. You will only need 1 tablespoon of the water, but reserve the remainder for another dessert.
Mix the plain flour, rice flour, egg, salt, 1 tablespoon vegetable oil and 1 tablespoon hydrolyzed lime water together. Gradually add the 125ml water and knead the dough until it becomes soft and smooth.
Roll out the dough into a thin (.5 cm) sheet. It is important that the sheet be very thin, or the cracker will not be crispy after cooking. Cut the dough sheet into 4cmx4cm squares with a fluted cutter.
Heat the vegetable oil for frying the squares. Fry the squares until they are crispy and golden brown. Drain on paper towels.
Place 1 tablespoon of oil into a wok and heat slightly. Add the sugar and fish sauce. When the sugar dissolves and begins to bubble, add the crispy squares and coat gently.
Place the crispy squares on a sheet pan to cool completely. The squares are then ready to serve. If not serving right away, store the squares in an airtight container.