Hop into the kitchen and give our lip-smacking Loh Bak recipe a try!🍽️ Discover the magic of Mazola oil as it transforms your dish into a crispy, flavorful delight😋🥢 Recipe below👇🏻
Ingredients
500g lean meat
100g jicama
5 water chestnuts
1 red onion
1 cucumber
500ml Mazola oil for frying
Marinade:
3 tbsp sugar
2 tsp salt
1/8 tsp black pepper
Seasoning:
2 eggs
3 tsp five-spice powder
2 tbsp cornstarch
2 cloves garlic
Wrap:
2 pieces beancurd sheets
1 egg yolk
Dipping sauce:
1 tbsp dark soy sauce
2 tbsp sugar
1/8 tsp five-spice powder
1/8 tsp salt
1/2 tsp cornstarch
5 tbsp water
1 egg white
Instructions
1. Cut meat into strips, marinate overnight.
2. Peel and julienne water chestnuts. Julienne jicama and onion. Combine with marinated meat. Stir in seasoning.
3. Cut beancurd sheets into 15x20cm rectangles. Separate yolk from white of one egg, using yolk as glue and white for dipping sauce.
4. Combine all dipping sauce ingredients except egg white. Bring to a low simmering boil, stirring occasionally until the sauce turns smooth. Add in egg white and stir with a fork to form fine strands.
5. Spoon mixture into cut sheets of beancurd, fold in the sides and roll up tightly.
6. Heat the oil in a pan and deep fry over medium heat until golden brown. Drain on a paper towel and leave to cool. Slice Loh Bak and serve with sliced cucumber and dipping sauce together with bottled chili sauce.