Pork and Shrimp Loh Bak

Name: Pork and Shrimp Loh Bak
Prep time: 1 d 1 h 15 min
Cook time: 1 d 1 h 15 min
Total time: 1 d 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp Five-spice; 2 egg whites; 6 eggs; 57 grams garlic; 2 kilograms ground pork, 40% shoulder, 60% belly; 4 zest of limes; 227 grams lump crab; 2 Tbsps milk powder; 4 Tbsps salt; 454 grams diced Maine Shrimp; 8 Tbsps sugar; 6 Tbsps tapioca flour; 198 grams water chestnuts; 1 Tbsp yuzu juice

Pork and Shrimp Loh Bak might be just the main course you are searching for. Watching your figure? This gluten free recipe has 674 calories, 49g of protein, and 42g of fat per serving. This recipe serves 10. Head to the store and pick up egg whites, tapioca flour, water chestnuts, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 25 hours and 15 minutes.

Instructions

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 minceand 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 justabout anything! (please dont use ketchup)

Ingredients you will need

Dipping Sauce