Place vegetable oil in a pan and bring up to 160-170 degrees Celsius. Tear your black sesame rice paper into small pieces. Test oil is hot enough on the corner of the rice paper. If it begins to bubble and puff you’re ready. Place your pieces 2 in at a time. Allow them to puff up into crunchy sesame crackers, making sure they are cooked through. Place onto kitchen paper to cool.
Make your chilli mayo by mixing in Sambal Asli chilli sauce, kewpie and lime juice in a bowl. Place in fridge until needed.
Follow instructions to cook half roast duck by the packaging. Once duck is cooked and rested, chop into smaller pieces.
Layer your sesame cracker as follows. Base of sesame cracker, squirt of chilli mayo, duck pieces, fresh chilli and Vietnamese mint on top. Eat up immediately.
