📝 About This Recipe
Transport your taste buds to the bustling street markets of Malaysia and Singapore with these golden, crispy Murtabak bites. Traditionally a griddle-fried flatbread, this air-fried version delivers all the savory, spiced beef and egg goodness with a lighter, shattered-glass crunch. It’s a fragrant, protein-packed snack that perfectly balances aromatic curry spices with a refreshing pickled onion dipping sauce.
🥗 Ingredients
The Savory Beef Filling
- 500 grams Ground Beef (lean or 80/20 mix)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 2 tablespoons Malaysian Meat Curry Powder (or any mild Madras curry powder)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1 tablespoon Cooking Oil (for sautéing)
The Wrapper and Binder
- 12-15 large sheets Spring Roll Wrappers (thawed if frozen)
- 3 large Eggs (lightly beaten)
- 3 stalks Green Onions (thinly sliced)
- 2 tablespoons Ghee or Neutral Oil (melted, for brushing)
Pickled Onion Dipping Sauce
- 1 small Red Onion (sliced into thin rings)
- 1/4 cup White Vinegar
- 1 tablespoon Sugar
- 1 tablespoon Tomato Ketchup (for color and tang)
- 2 tablespoons Warm Water
👨🍳 Instructions
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1
Start by making the filling: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced yellow onion and sauté for 3-4 minutes until translucent.
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2
Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant. Add the ground beef, breaking it up with a wooden spoon.
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3
Stir in the curry powder, salt, and pepper. Cook the beef until fully browned and the moisture has mostly evaporated. Remove from heat and let it cool completely.
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4
While the meat cools, prepare the dipping sauce by whisking together vinegar, sugar, water, and ketchup in a small bowl. Toss in the red onion slices and set aside to quick-pickle.
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5
In a medium mixing bowl, combine the cooled beef mixture, the beaten eggs, and the sliced green onions. Stir until the beef is well-coated in the egg mixture.
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6
Lay one spring roll wrapper on a clean surface. Place 2-3 tablespoons of the beef and egg mixture in the center, spreading it into a small rectangle.
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7
Fold the sides of the wrapper over the filling, then fold the top and bottom to create a sealed square or rectangular parcel. Use a dab of water or egg wash to seal the edges if necessary.
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8
Preheat your air fryer to 375°F (190°C) for 3 minutes.
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9
Lightly brush both sides of each Murtabak parcel with melted ghee or oil. This is the secret to achieving that authentic 'fried' golden color.
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10
Place the parcels in the air fryer basket in a single layer, ensuring they are not touching. You may need to cook in batches.
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11
Air fry for 8-10 minutes, flipping halfway through, until the wrappers are golden brown and blistered.
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12
Remove from the air fryer and let them rest for 2 minutes. Slice each square into smaller 'bites' or triangles and serve immediately with the pickled onions.
💡 Chef's Tips
Ensure the beef filling is completely cool before mixing with the eggs to prevent the eggs from scrambling prematurely. Don't overfill the parcels; a thin, even layer of filling ensures the egg cooks through at the same time the wrapper becomes crispy. If you can't find spring roll wrappers, you can use flour tortillas, though the texture will be chewier rather than shatter-crisp. For an extra spicy kick, add two chopped bird's eye chilies to the beef mixture while sautéing. Always brush with ghee instead of just oil for a more authentic, buttery street-food flavor profile.
🍽️ Serving Suggestions
Serve with a side of warm dhal (lentil curry) for dipping. Pair with a glass of iced Teh Tarik (pulled milk tea) to balance the spices. Add a side of fresh cucumber slices to provide a cool, crunchy contrast. Serve as an appetizer for a Southeast Asian-themed dinner party. Offer extra sambal oelek on the side for those who crave high heat.