Penang Loh Bak (Five Spice Meat Rolls)
This Five Spice Pork Rolls recipe is one of my mother-in-law's best dishes, and It is a dish that will be cooked during praying ancestors, festivals. It is one of the Chinese New Year dishes.
Servings: 16 pieces
Calories: 107kcal
Ingredients
- 500 g Pork Shoulder
- 150 g Jicama
- 3 pcs Shallots
- 1 Leek
- 2 tbsp Five Spice Powder
- 4 tbsp Oyster Sauce
- 1 tbsp Sesame Oil
- 2 tbsp Hua Diao Wine
- 3 tbsp Mung Bean Starch
- 1 Egg
- 2 pcs Bean Curd Skin Large
- Proper Amount Cooking Oil for deep fried
Instructions
- Cut the pork into thin strips.
- Shred the jicama and twist to dry the water.
- Chop the leek and shallots finely.
- Put the above ingredients into a large bowl, add in an egg, five-spice powder, oyster sauce, sesame oil, cooking wine, and mung bean starch, and stir in one direction until mix well.
- Place in the refrigerator to marinate for 30 minutes.
- Cut the large sheet of bean curd skin into a suitable size.
- Put a proper amount of fillings on the bean curd, roll up and wrap.
- Pour in proper amount of cooking oil in the hot pan, put in the five-spice meat rolls, and fry with low heat. Turn to high heat when It is almost cooked.
- Let the fried five-spice meat rolls cool and drain the excess oil, then cut into small pieces and enjoy.
Video
Nutrition
Serving: 1piece | Calories: 107kcal | Carbohydrates: 2.5g | Protein: 7.8g | Fat: 7g | Saturated Fat: 2.6g | Cholesterol: 38mg | Sodium: 62mg | Potassium: 137mg | Fiber: 0.6g | Sugar: 0.7g | Calcium: 14mg | Iron: 1mg