Loh Bak Recipe

Loh bak is a sticky meat wrap with deep fried pork and vegetables. It takes a little practice to make good rolls inside the bean curd skins, but these are well worth the effort.

Ingredients:

• ½ lb. (250 g) minced pork
• 1 small carrot, grated
• 6 chopped water chestnuts
• 1 chopped stalk fresh coriander
• 2 green onions, finely chopped
• ½ tsp. 5-spice powder
• ¼ tsp. salt
• Freshly ground black pepper to taste
• 1 Tbsp. light soy sauce
• 1 tsp. sesame oil
• 1 beaten egg
• 1 Tbsp. flour
• 1 packet large dried beancurd skins
• 1 tsp. cornflour mixed with 1 Tbsp. cold water
• Vegetable oil for deep frying
• Plum sauce for serving

Steps:

Combine all ingredients except the beancurd skins, and cornflour mixture in a bowl, and let sit for one hour.

Cut beancurd skin into rectangles of approximately 8 x 6 inches (20 x 15 cm) and dampen to make them pliable.

Put 2 Tbsp of the mixture in the middle of the rectangle, and roll up tightly like a spring roll, tucking in the ends. Seal edges with the cornflour paste. Place rolls in steamer and steam for 12 minutes. Pat excess moisture with a paper towel.

Heat oil in deep fryer and deep fry until brown. Slice each roll diagonally into 3 or 4 pieces. Serve with a small bowl of plum sauce. Makes 6 servings.
 

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