Khanom Krok with Toasted Scallion and Coconut Cream

Whisk the rice flour with a splash of water to create a smooth, thin batter.

Fold in the finely minced salmon and chopped spinach.

Heat a cast-iron takoyaki or khanom krok mold over medium-high heat and lightly brush with a touch of neutral oil.

Pour the batter into the molds until three-quarters full.

Cook for 3-4 minutes until the edges are crispy and golden brown.

The center should remain custardy and soft.

Carefully flip each half-sphere to finish cooking, ensuring the salmon is opaque and fully cooked.

Remove from heat and garnish immediately with fresh, crisp scallions.

The contrast between the crunchy exterior and the savory, tender salmon-spinach center is essential.

Serve warm as a delicate, high-protein snack.