Pork and Shrimp Loh Bak
Recipe GLPR80fdf00792a866
A classic dim sum-inspired dish featuring a savory filling of ground pork, shrimp, and crab wrapped in delicate yuba skin, then pan-fried until golden and crispy. The filling is seasoned with five-spice, fresh lime zest, and yuzu juice for bright citrus notes, then bound with eggs and tapioca starch to achieve the perfect texture. The result is a crispy exterior giving way to a tender, well-seasoned interior with tender morsels of crab meat throughout.
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Ingredients
4 pounds Ground pork (40% shoulder, 60% belly)
1 pound Maine shrimp, diced
½ pound Jumbo lump crab meat
1 teaspoon Ground black pepper
2 ounces Garlic, minced
7 ounces Water chestnuts, diced
1 tablespoon Five-spice powder
6 tablespoons Tapioca starch
6 Eggs
2 Egg whites
4 tablespoons Salt
8 tablespoons Sugar
4 limes Lime zest
1 tablespoon Yuzu juice
2 tablespoons Milk powder
Yuba skins
Oil for frying
Water for moistening
Directions
In a large bowl, combine the ground pork, diced Maine shrimp, minced garlic, diced water chestnuts, ground black pepper, five-spice powder, salt, sugar, lime zest, yuzu juice, and milk powder. Mix thoroughly to combine all seasonings evenly. Cover and refrigerate for 24 hours to allow the flavors to develop and meld.
After 24 hours, beat together the 6 whole eggs and 2 egg whites in a small bowl. Add the beaten eggs to the pork mixture along with the tapioca starch. Using an electric mixer (such as a commercial stand mixer), mix on medium speed until the filling is evenly blended and slightly sticky, about 3–5 minutes.
Gently fold the jumbo lump crab meat into the filling using a rubber spatula or wooden spoon, being careful not to break apart the large crab lumps. The filling should now be ready to wrap.
Cut the yuba skins into 6-inch strips using a sharp knife or kitchen scissors, laying them flat on a clean work surface.
Using a pastry brush, lightly moisten each yuba strip with water on both sides to make it pliable. Place approximately 6 ounces (about ¾ cup) of the pork filling along the center of each yuba strip, then roll tightly from one long side to the other, ensuring the filling is evenly distributed and the roll is secure.
If the rolls will be set aside before cooking, place them seam-side down (with the joining flap on the underside) on a parchment-lined sheet. This helps the seam seal and prevents the roll from unraveling during frying.
Heat oil in a wok or deep fryer to 375°F. Carefully place the loh bak rolls into the hot oil and fry for approximately 5 minutes, or until the external temperature reaches 160°F for the ground pork. The yuba wrapper should become golden and crispy. The exact time may vary depending on the thickness of each roll. Fry in batches if necessary to avoid overcrowding.
Remove the finished loh bak rolls from the oil using a slotted spoon or spider strainer and place on paper towels to drain excess oil. Serve immediately while still warm and crispy. These rolls are delicious on their own and do not require a dipping sauce, though they pair well with most accompaniments.
