Mini Tofu Shrimp Martabak
Ingredients
- Lumpia wrappers (I used Finna brand)
- 3 chicken eggs, or duck eggs
- 2 pieces of white tofu, boiled with a little salt
- Shrimp, cleaned and shelled
- Scallions and celery, chopped
- Salt, ground pepper, and mushroom broth, to taste
- Oil for frying
Instructions
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Prepare the Shrimp:
- Cut the shrimp into small pieces and fry them briefly. Set aside.
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Prepare the Filling:
- Cut the tofu, scallions, and celery into small pieces.
- In a bowl, beat the eggs and mix in the seasonings (salt, ground pepper, and mushroom broth).
- Add the chopped tofu, shrimp, scallions, and celery into the egg mixture. Stir well to combine.
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Assemble the Martabak:
- Lay out the lumpia wrappers.
- Place a generous amount of filling onto each wrapper. Ensure the filling is more substantial than the egg mixture to prevent the wrapper from becoming too wet and tearing.
- Fold the wrappers into your desired shape.
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Fry the Martabak:
- Heat the oil in a frying pan.
- Fry the martabak immediately after folding. If left too long, the egg mixture might seep through the wrapper.
- Continue to fry each martabak until golden and cooked through.
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Serve:
- Serve the mini tofu shrimp martabak hot with bird’s eye chili peppers and a warm cup of tea.
Notes
- Ensure the filling has more solid ingredients than egg to prevent excessive moisture, which can cause the wrapper to tear.
- It’s best to heat the oil before starting to fold the wrappers. Fry each martabak immediately after folding to avoid the egg mixture seeping through the wrapper.
Tips
- For best results, make and fry each martabak one at a time. This ensures that the egg mixture does not have time to seep through the wrapper, resulting in a crispier martabak.
Enjoy your delicious Mini Tofu Shrimp Martabak as a delightful appetizer or snack!
