Martabak - Chef Recipe by Ross Dobson

Ingredients

16 x 20 cm square spring roll wrappers
1 egg, lightly beaten
Vegetable oil, for frying
1 Lebanese cucumber
60 ml white vinegar
1 Tbs white sugar
1/4 tsp sea salt
kecap manis, to serve

Filling:

1 Tbs vegetable oil
1 small leek, white part only, thinly sliced
1 large red chilli, thinly sliced
500 g minced beef
1 garlic clove, finely chopped
1/2 tsp sea salt
1/2 tsp ground cinnamon
Large pinch freshly grated nutmeg
2 cloves, finely ground
4 spring onions, thinly sliced
4 eggs, beaten

Method

To make the filling:

Heat the oil over high heat. Stir-fry the leek and chilli for 2-3 minutes, until the leek is silky soft.

Add the beef, garlic and spices and stir-fry for 4-5 minutes, to brown the beef. Cool, then mix in the spring onion and egg.

Lay the spring roll wrappers on a bench. Spread 3 tablespoons of the filling into a rectangle in the centre. Brush the pastry edges with beaten egg. Fold the end nearest to you over the filling, fold in the sides, then roll it up into a neat parcel.

Heat 2 cm of vegetable oil in a frying pan over high heat. Cook the pastries in batches for 3-4 minutes, or until golden and crisp.

Mix the remaining ingredients in a small bowl and serve with the hot parcels and kecap manis.

A pale lager would be great with these.

Equipment

Measuring spoons
Fry pan
Pastry brush

Credits: Recipes and Images from Food + Beer by Ross Dobson, published by Murdoch Books

Photo Credits: Recipes and Images from Food + Beer by Ross Dobson, published by Murdoch Books