Grandma Lee’s Lor Bak (Lobah)

Deep-fried rolls of shredded yam and meat

INGREDIENTS:

  • 600 g yam/taro (keledek)
  • 300 g pork belly, optional
  • 300 g prawns (shrimps)
  • 1 small onion (bawang)
  • 1 egg, equivalent to 65gm with shell
  • 12 Tbsp (80 g) plain (all-purpose) flour
  • 1 tsp sugar
  • 1 tsp salt
  • For deep-frying, oil

Condiments:

  • Cilicuka (Original, Extra Hot & Super Hot)
  • Sweet flour soy sauce (timcheong), optional

 

METHOD:

  1. Peel then finely shred the yam/taro.
  2. If pork belly is used, cut it into strips.
  3. Peel, de-vein then finely mince the prawns.
  4. Peel then finely dice the onion.
  5. Beat the egg.
  6. In a bowl, mix all the ingredients together (except for the oil and dipping sauces).
  7. Form into rolls about 3 cm wide and 12 cm long. Lightly oil your hands to prevent the mixture from sticking.
  8. Heat some oil in a wok or pan over a medium-high flame.
  9. Deep-fry the rolls until golden brown. Remove and drain well.
  10. Place on a serving plate.
  11. Serve with Cilicuka and/or timcheong on the side.

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