Ohn No Khao Swe Wonton Nachos

Method

1. Heat the oven to 200 °C. Cut the wonton wrappers diagonally into triangles, brush both sides thinly with half the oil and sprinkle with salt. Spread them out without overlapping on lined trays (×1) and bake with oven heat for 6 min, until the edges are golden and they snap when lifted. With 2 trays, swap them halfway.

   Add in this stepWonton wrappers (square) 16Vegetable oil 1 tbspSalt 1 pinch

   oven

2. Cover the eggs with water in a small pot, bring to the boil over medium heat and cook for 10 min until hard-boiled. Cool and chop roughly.

   Add in this stepEggs 1

   medium heat

3. Finely chop the onion and mince the garlic and ginger. Heat the remaining oil in a 22 cm frying pan over medium heat and cook the onion, garlic and ginger for 5 min, until soft and lightly browned, then add the turmeric and paprika and stir for 30 seconds.

   Add in this stepVegetable oil 1 tbspOnion ½Garlic cloves 2Fresh ginger 10 gGround turmeric ½ tspPaprika 1 tsp

   medium heat

4. Cut the chicken into 1 cm pieces, add it and cook over medium-high heat for 5 min, until sealed on the outside.

   Add in this stepBoneless chicken thighs 200 g

   medium-high heat

5. Whisk the chickpea flour into the coconut milk until smooth, pour it into the pan and add the fish sauce. Simmer over medium-low heat for 5 min, stirring, until thick like a dip and the chicken is cooked through, then turn off the heat. A runny curry soaks the chips fast, so reduce it well.

   Add in this stepChickpea flour (besan) 15 gCoconut milk 150 mlFish sauce 2 tsp

   medium-low heat

6. Stir the juice of half the lime into the yoghurt.

   Add in this stepPlain yoghurt 4 tbspLime ½

7. Spread the chips on a large platter, spoon the curry over in dollops and drizzle with the lime yoghurt. Scatter with the chopped egg, thinly sliced shallot and coriander and serve at once with the remaining lime cut into wedges.

   Add in this stepShallot or red onion 1Coriander leaves 10 gLime ½