Burmese Curry Chicken Egg Palata Rolls with Lime-Onion Slaw

Method

1. Make the slaw: slice the red onion paper-thin and shred the cabbage finely. Toss with the lime juice, salt and half the coriander and leave for 10 min; the onion loses its harsh bite and the cabbage softens slightly.

   Add in this stepRed onion ½Cabbage, finely shredded 80 gLime ½Salt 1 pinchChopped coriander leaves 1 tbsp

2. Cut the chicken into 1 cm strips and toss with the turmeric, paprika, chilli, fish sauce and minced garlic until evenly coated.

   Add in this stepBoneless chicken thighs 200 gGround turmeric ½ tspPaprika 1 tspChilli powder ½ tspFish sauce 2 tspGarlic cloves, minced 2

3. Heat some of the oil in a 22 cm pan over medium-high heat and fry the sliced onion for 3 min until it wilts, then add the chicken and fry for 6 min. Keep tossing so the spices don't burn; it is ready when it is almost dry, the spices smell toasty and the thickest strip shows no pink when cut. Tip onto a plate.

   Add in this stepVegetable oil 1½ tbspOnion (medium) 1

   medium-high heat

4. Wipe the pan, add a little of the remaining oil and heat over medium heat. Beat 1 egg, pour it into the pan and swirl into a round, then, while the top is still wet, lay a tortilla on it and press so it sticks. After 1 min 30 sec, when the underside is golden, flip and toast the tortilla side for 1 min. Repeat for each tortilla.

   Add in this stepEggs 2Large flour tortillas (25 cm) 2Vegetable oil 1 tbsp

   medium heat

5. Lay each one egg side up, pile the curry chicken and the squeezed-out slaw in the centre and scatter with the rest of the coriander. Fold up the bottom, fold in the sides, roll up tightly and cut in half on the diagonal.

   Add in this stepChopped coriander leaves 1 tbsp