Crispy Beef and Egg Martabak Packets with Pickle Sauce

What you need

• 8 sheet (8 sheets) large spring roll wrappers, square, about 20 cm (8 in) wide; thawed if frozen
• 100 ml (scant 1/2 cup) vegetable oil, for the filling and for frying
• 300 g (10 oz) ground beef
• 1 onion, medium, finely chopped
• 5 garlic cloves, finely chopped; 4 for the filling, 1 for the sauce
• 6 scallions, thinly sliced
• 1 tbsp curry powder
• 5 large eggs
• 1 tsp sugar
• salt, to taste
• 1/2 tsp black pepper, freshly ground
• 50 g (1/4 cup) brown sugar
• 120 ml (1/2 cup) hot water
• 3 tbsp white vinegar
• 1 carrot, small, finely chopped
• 3 shallots, finely chopped
• 1 cucumber, small, seeded and diced
• 1 red chili, finely chopped, to taste

Method

Restated from the original video

1. 1

   Stir the brown sugar into the hot water until it dissolves. Add the vinegar, 1 minced garlic clove, the carrot, shallots, cucumber, chili and a pinch of salt. Leave it to pickle while you cook.

2. 2

   Heat 2 tbsp of the oil in a large frying pan over medium-high heat. Cook the onion and the remaining 4 garlic cloves until the onion turns soft and translucent, 3-4 min.

3. 3

   Add the beef and break it up with a spoon. Cook until no pink remains and the juices have cooked off, 6-8 min.

4. 4

   Stir in the curry powder, sugar, pepper and 1 tsp salt. Cook for 1 min more.

5. 5

   Take the pan off the heat and fold in the scallions. Tip the filling into a bowl and let it cool for 10 min.

6. 6

   Whisk the eggs and stir them into the cooled filling. Taste and add salt if needed.

7. 7

   Set a wrapper on the board with one corner pointing toward you and spoon one eighth of the filling into the middle. Fold the bottom and top corners over the filling, then fold in the sides to make a tight square packet. Repeat with the remaining wrappers.

8. 8

   Heat a thin film of oil in a large nonstick frying pan over medium heat. Lay 3 or 4 packets in the pan, seam side down.

9. 9

   Fry until golden and crisp underneath, 3-4 min. Flip and fry the second side for 3-4 min, until the egg inside is fully set and the filling feels firm when pressed. Add a little oil between batches.

10. 10

    Cut each packet in half and serve hot with the pickle sauce.

Imported from dwellbymichelle.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.