Spicy Curry Mee Mantou Nachos with All the Fixings

Prepare the Mantou: Cut each mantou piece into 8 wedges. This creates chip-like pieces that are perfect for scooping.

Heat the Oil: In a deep fryer or large pot, heat the cooking oil to 180°C (350°F). The oil should shimmer and a small piece of mantou should sizzle immediately when dropped in.

Fry the Mantou: Fry the mantou wedges in batches until golden brown and crispy, about 2-3 minutes per batch. Be careful not to overcrowd the pot, as this will lower the oil temperature and result in soggy mantou. Remove with a slotted spoon and drain on paper towels. The fried mantou should be wonderfully fragrant and golden brown.

Prepare the Meat: In a skillet over medium heat, sauté the chopped shallots and minced garlic until softened and fragrant, about 3-5 minutes.

Cook the Meat: Add the ground beef (or your chosen substitute) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Spice it Up: Stir in the Curry Mee paste into the cooked meat. Cook for another 2-3 minutes, allowing the spices to bloom and release their aroma. The kitchen should fill with the rich, spicy scent of Curry Mee.

Assemble the Nachos: Preheat your oven to 180°C (350°F). Arrange the fried mantou pieces on an oven-safe platter or baking sheet.

Add the Toppings: Spoon the Curry Mee-spiced meat evenly over the mantou pieces. Sprinkle generously with shredded cheddar and Monterey Jack cheese.

Bake: Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly. Keep a close watch to ensure cheese doesn't burn.

Garnish and Serve: Remove from the oven and garnish with sliced jalapenos, spring onions, and fresh coriander. Serve immediately with a dollop of sour cream (optional) and lime wedges for squeezing. Enjoy the melty, spicy, crunchy symphony of flavors!