Amy Behs Loh Bak

Ingredients:
400g pork/chicken
4 water chestnuts,
diced1/2 bombay onion,
diced1 tbsp chopped spring onion
1 small egg
1 large piece bean curd sheet, cut into 14×7cm each piece

Seasoning:
1/4 tsp pepper
1 tsp five-spice powder (ng heong fun)
1 tsp sugar1 and 1/2 tbsp light soya sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tbsp corn flour or sweet potato flour

Method:
1. Cut the pork or chicken into small strips.
2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least an hour or preferably several hours in the fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist on both the ends.
4. Steam rolls for 8 mins. Remove, cool and then deep-fry in hot oil until golden and crispy.
5. Cut into slices and serve with dipping sauce.Tips: Do not wrap too big a roll as it would be difficult to fry it.

Note:

1.We use yam paste instead of flour to keep the ingredients in place. It tastes real good!

2.If you are afraid of the oiliness of deep frying, you can sprinkle the rolls with some olive oil before sending them to toast.

3. The lobaks are lack of some sweet taste. Maybe we should doubled the amount of sugar next time.