Nem (spring roll) sauce and nuoc mam (fish sauce) are essential for this hors d'oeuvre: they harmoniously bring together the creamy richness of the avocado with the subtle flavor of the shrimp.

The chili paste is hot and powerful and serves as a counterpoint to the fresh, cool character of this refined dish.

You can flavor the recipe by adding curry powder or sprinkling a little on top of the flan.

1. Line 4 small ramekins with plastic wrap. 
2. Peel the shrimp, reserving 4 for garnish. 
3. Cut half of the remaining shrimp into longwise strips and place them on the sides of the ramekins. Cut the rest into small pieces. 
4. Soak the gelatin leaves in a little cold water. Once softened, drain them and melt in the lime juice over low heat. 
5. Cut the avocados in half, remove the pit and mash the flesh with the lime juice and nuoc mam. Mix in the chili paste and chopped shrimp. 
6. Pour the mixture into the prepared ramekins; smooth the surface and refrigerate for at least 3 hours. 
7. Rinse and drain the bean sprouts.

Presentation

1. Unmold the flans onto serving plates; remove the plastic wrap. 
2. Decorate with the reserved shrimp and cilantro leaves. 
3. Serve with bean sprouts on the side, dressed with nem sauce.