Mini Crispy Egg Martabak Recipe for Iftar Snacks


Fried this one can be addictive. It’s crunchy on the outside, soft and savory on the inside. The more steady chewed with fresh cayenne pepper.

If you make martabak Large sizes require the process of making skin dough which must be left for several hours. You can make a more practical version, mini egg martabak.

This martabak uses ready-made spring roll skin, so you only need to prepare the stuffing dough. Shaped like an envelope to look like a large piece of martabak.

The filling is from duck eggs mixed with sliced ​​spring onions. You can add other fillings such as minced chicken, sausage cut into small pieces. To make martabak Mini eggs you can follow the instructions for this recipe.

Mini Egg Martabak Recipe

Total Serving Time : 45 Minute
For Presentation: 10 Portion
Recipe Title: Mini Egg Martabak
Category : snack
Cook : egg
Preparation Duration : 15 Minute
Cooking Duration: 30 Minute
Total Duration : 45 Minute
Material :
  • 10 sheets of spring roll skin ready to use
  • cooking oil
  • Stuffing:
  • 4 duck eggs or 5 chicken eggs
  • 4 spring onions, finely sliced
  • 1 tbsp finely chopped onion
  • 1 tbsp powdered chicken stock
  • 1/2 tsp pepper powder
  • 1 tsp salt
  • Complementary:
  • Cayenne pepper
How to Make Mini Egg Martabak:
  1. Stuffing: Crack a duck egg or chicken egg in a bowl, beat until smooth.
  2. Add scallions, onions, chicken stock, pepper and salt. Beat until smooth.
  3. Take a sheet of spring roll skin, put the filling in the middle and then fold it into an envelope. Do the same with the rest of the dough.
  4. Heat oil in a frying pan, fry the martabak folds until golden brown and dry.
  5. Lift and drain.
  6. Serve warm with cayenne pepper.
Mini Egg Martabak RecipeMini Egg Martabak Recipe Photo: iStock

Tips for making mini egg martabak:

1. Spring roll wrapper martabak can be purchased ready-made, round or rectangular factory-made.
2. If there is it is better to use fresh duck eggs for martabak because it is thicker and tastier than chicken eggs.
3. In order not to tear, glue the ends of the martabak folds with a solution of flour.

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