Fried pork rolls in bean curd skin (lor bak) By Jim Teoh
INGREDIENTS
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Makes 10 Preparation 20min
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Cooking 10min Skill level East
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1 kg pork fillet, trimmed
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225 g can water chestnuts, finely chopped
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4 garlic cloves, finely chopped
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2 onions, finely chopped
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2 leeks, white part only, finely chopped
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2 tbsp Chinese five-spice
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1 tbsp caster sugar
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50 g (⅓ cup) tapioca flour (see Note)
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2 eggs, beaten
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35 g (¼ cup) plain flour
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50 g packet Malaysian dried bean curd sheet (see Note)
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vegetable oil, to deep-fry
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Cook's notes
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Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20?C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless
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