* Percent Daily Values are based on a 2000 calorie diet.
Lamb martabak
Tasty pasty-style snacks
Prep Time25 minutesmins
Cook Time15 minutesmins
Total Time40 minutesmins
Course: Appetizer, Canapes, Snack
Cuisine: Indonesian
Servings: 30
Calories: 103kcal
Author: Lara Lee
Equipment
Bowl
Large frying pan
Tray
Chopping board
Deep saucepan
Ingredients
30spring roll wrappers15cm square
1bananaor 1 beaten egg, for sealing
coconut oil or sunflower oil, for pan-frying
sunflower oil,for deep-frying
For the filling
450glamb mince
2garlic clovespeeled and crushed
2small banana shallotsor 4 Thai shallots, peeled and finely chopped
8cmpiece of ginger(about 40g), peeled and finely chopped
2spring onionsfinely chopped
1/2bunch of chivesfinely chopped
1tspground coriander
1/2tspground cumin
1/2tspsea salt
1/4tspground black pepper
Method
Combine all the ingredients for the filling in a bowl and mix well. Heat one to two tablespoons of oil in a large frying pan over a medium-high heat, add the lamb filling and cook, stirring, until it is cooked through. Taste and adjust the seasoning as needed. Transfer to a bowl and allow to cool.
Line a tray with baking parchment. Place one spring roll wrapper on a chopping board, storing any unused wrappers under a clean tea towel so they do not dry out. Spread one to two tablespoons of the filling over one half of the wrapper, leaving a 1cm border. Cut a thick slice of the banana with the skin on and rub the banana flesh over the edges of the wrapper to help seal the skin together (if you prefer, you can brush with beaten egg). Fold the other half of the wrapper over the filling and press all the edges down. Place on the tray. Repeat until all the filling has been used up.
Fill a deep saucepan one-third full with sunflower oil and heat to 160°C. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25–30 seconds.) Fry the martabak in batches for two to three minutes until golden. Transfer to a tray lined with paper towels to absorb any excess oil.
Cut the martabak in half so the filling can be seen, then serve.