Motabbaq, or Martabak, literally translated from Arabic means ‘folded’. Traditionally made with fragrant and well spiced meat folded in bread, we’ve used spring roll wrappers instead for a very satisfying crunch.
Ingredients
Sweet shallot sambal
Method
1.Heat oil in a large wok or frying pan over high heat. Add garlic and ginger and cook until fragrant (30 seconds). Add chicken mince, spices and fried shallots; season to taste. Cook, breaking up meat with back of a wooden spoon. Add cabbage and cook until wilted (1 minute). Set aside to cool.
2.Working with one pastry at a time. Spoon â…“ cup filling on one half, leaving a 1cm border. Brush edge with egg and fold over, to seal. Repeat with remaining pastry, filling and egg.
3.Meanwhile, for sweet shallot sambal, heat oil in a large frying pan over medium heat. Add shallot and cook, stirring until starting to caramelise (6-8 minutes). Add kecap manis and tamarind and cook until fragrant and caramelised (2 minutes). Add sambal, stir to combine, and take off heat.
4.Fill a wok a third full with vegetable oil and place over medium-high heat until 180ËšC. Carefully add curry leaves and cook for 30 seconds, or until crisp; set aside. Working in batches cook Martabak until golden and crisp (1-2 minutes). Drain on paper towel and repeat. Serve with sambal, lime halves and curry leaves.
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