Pork and Shrimp Loh Bak

• 4 pounds ground pork, 40% shoulder, 60% belly
• 1 pound diced Maine Shrimp
• 1/2 pound jumbo lump crab
• 1 teaspoon
• 2 ounces garlic
• 7 ounces water chestnuts
• 1 tablespoon Five-spice
• 6 tablespoons tapioca flour
• 6 eggs
• 2 egg whites
• 4 tablespoons salt
• 8 tablespoons sugar
• zest of 4 limes
• 1 tablespoon of yuzu juice
• 2 tablespoons milk powder

1. Grind pork, and mix everything except for flour, crab and eggs.
2. After marinating for 24 hours add egg and flour mix in Hobart until even.
3. Then fold in crab to keep large lumps in tact.
4. Take Yuba skins and cut into 6 inch strips.
5. Using a pastry brush apply water to moisten the yuba and add approximately 6 ounces of pork mince and roll tightly.
6. If setting aside make sure the joining flap is on the underside to help it stick.
7. Fry in a wok or deep fryer in oil at 375 degrees for about 5 mins depending on the thickness.
8. You can serve this with or without a dipping sauce, I prefer it without but it is delicious with just about anything!
9. (please dont use ketchup)

ground pork, shrimp, garlic, water, tapioca flour, eggs, egg whites, salt, sugar, yuzu juice, milk powder

Taken from www.foodrepublic.com/recipes/pork-and-shrimp-loh-bak-recipe/ (may not work)