Crispy Singaporean Loh Bak

Ingredients

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 200g (7 oz) prawns, peeled and deveined 200g (7 oz) prawns, peeled and deveined
• 10 sheets of bean curd skin 10 sheets of bean curd skin
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, soy sauce, oyster sauce, five-spice powder, sesame oil, sugar, and white pepper. Mix well.
2. 2.
   Add the sliced pork belly and prawns to the marinade. Coat them evenly and let them marinate for at least 30 minutes.
3. 3.
   Take a sheet of bean curd skin and place a portion of the marinated pork belly and prawns in the center. Roll it tightly, folding the sides in as you go.
4. 4.
   Repeat the process until all the filling is used.
5. 5.
   Heat vegetable oil in a deep pan or wok over medium heat.
6. 6.
   Carefully place the rolls into the hot oil and fry until they turn golden brown and crispy, about 5-7 minutes.
7. 7.
   Remove the rolls from the oil and drain them on a paper towel to remove excess oil.
8. 8.
   Slice the rolls into bite-sized pieces and serve hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Pork belly — For a crispier texture, you can briefly blanch the pork belly slices in boiling water before marinating them.
• Bean curd skin — To make the bean curd skin more pliable, soak it in warm water for a few minutes before using.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the rolls.
• Serve the Loh Bak with a side of pickled vegetables for a refreshing contrast.
• You can customize the filling by adding water chestnuts or mushrooms for extra texture and flavor.
• If you prefer a spicier kick, add some chili flakes or chopped chili to the marinade.
• Leftover Loh Bak can be reheated in the oven to regain its crispiness.

Serving advice

Serve the Crispy Singaporean Loh Bak as an appetizer or as part of a larger meal. Arrange the sliced rolls on a platter and garnish with fresh herbs, such as cilantro or Thai basil, for a pop of color. Provide a variety of dipping sauces, such as sweet chili sauce or soy sauce with chopped chili, to complement the flavors.

Presentation advice

Arrange the golden brown rolls on a serving platter, ensuring they are neatly sliced and displayed. Garnish the platter with fresh herbs and serve with small bowls of dipping sauce. Consider using traditional Singaporean tableware or bamboo serving trays to enhance the presentation and create an authentic dining experience.