Pork and Shrimp Loh Bak Recipe

Oct 3, 2011 3:09 pm

By Matt Lambert

We caught up with four NYC chefs who recently visited Malaysia, detailing their favorite dishes.

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Photo: 水泳男 on Flickr

You won't be able to eat just one of these five-spice pork rolls.

Recipe courtesy of Matt Lambert, Chef de Cuisine of Public in New York City

Servings: 10 rolls

Ingredients

4 pounds ground pork, 40% shoulder, 60% belly

1 pound diced Maine Shrimp

1/2 pound jumbo lump crab

1 teaspoon

2 ounces garlic

7 ounces water chestnuts

1 tablespoon Five-spice

6 tablespoons tapioca flour

6 eggs

2 egg whites

4 tablespoons salt

8 tablespoons sugar

zest of 4 limes

1 tablespoon of yuzu juice

2 tablespoons milk powder

Directions:

Grind pork, and mix everything except for flour, crab and eggs.
After marinating for 24 hours add egg and flour mix in Hobart until even.
Then fold in crab to keep large lumps in tact.
Take Yuba skins and cut into 6 inch strips.
Using a pastry brush apply water to moisten the yuba and add approximately 6 ounces of pork mince and roll tightly.
If setting aside make sure the joining “flap” is on the underside to help it stick.
Fry in a wok or deep fryer in oil at 375 degrees for about 5 mins depending on the thickness.
You can serve this with or without a dipping sauce, I prefer it without but it is delicious with just about anything! (please don’t use ketchup)

Level of Difficulty:

Easy

Prep Time:

45 minutes

Cooking Time:

30 minutes plus 24 hour marinating time.

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