Five-Spice Pork Roll (Loh Bak)

• 2 pieces bean curd sheets cut into 20cm x 20cm rectangles
• 250g fatty pork mince
• 250g prawns
• 4-5 water chestnuts, skinned and chopped finely
• 5 shallots finely chopped
• 2 cloves garlic finely chopped
• 1 cucumber, to serve
• Kecap manis or Sambal chilli sauce, to serve

The Seasoning

• 2 teaspoons sugar
• ½ teaspoon salt
• 1 tablespoon oyster sauce
• ½ teaspoon chicken powder
• 1-2 teaspoon five-spice powder
• 1 egg lightly beaten
• 2 tablespoons tapioca flour
• 1 dash ground white pepper

To Seal

• 1 tbsp cornflour mixed with 2 tbsp water

• Finely puree half of the prawns, and roughly chop the remaining half of prawns.

• Chop the water chestnuts and combine with the pork and prawns - add garlic, shallots and mix well. Add the seasoning and marinate the mixture at least 1 hr or overnight.

• Lay one sheet of pre-cut bean curd skin on a flat surface. Rub with a damp clean towel to remove excess salt. Spoon the mixture onto the sheet, spread some of the corn flour glue along the sides of the beancurd skin. Fold in the two sides and roll up tightly. Seal the edges with more corn flour glue.

• Heat up your wok with 300-400ml of cooking oil until 170˚C and deep-fry the meat rolls over medium heat until golden brown. Drain on paper towels. Serve with sliced cucumber and chilli sauce.