Step 1

Heat oil in a large wok or frying pan over high heat. Add garlic and ginger and cook until fragrant (30 seconds). Add chicken mince, spices and fried shallots; season to taste. Cook, breaking up meat with back of a wooden spoon. Add cabbage and cook until wilted (1 minute). Set aside to cool.

Step 2

Working with one pastry at a time. Spoon ⅓ cup filling on one half, leaving a 1cm border. Brush edge with egg and fold over, to seal. Repeat with remaining pastry, filling and egg.

Step 3

Meanwhile, for sweet shallot sambal, heat oil in a large frying pan over medium heat. Add shallot and cook, stirring until starting to caramelise (6-8 minutes). Add kecap manis and tamarind and cook until fragrant and caramelised (2 minutes). Add sambal, stir to combine, and take off heat.

Step 4

Fill a wok a third full with vegetable oil and place over medium-high heat until 180˚C. Carefully add curry leaves and cook for 30 seconds, or until crisp; set aside. Working in batches cook Martabak until golden and crisp (1-2 minutes). Drain on paper towel and repeat. Serve with sambal, lime halves and curry leaves.