Wednesday, January 27, 2010

Shrimp and Fish Lobak(Fried Bean Curd Skin Roll)

I love anything wrapped in deep fried bean curd skin or it's skin called as yuba in Japanese (腐皮 ).Either it's "young tau foo" or lobak",I welcome anything wrapped with it .Since I don't have fish paste but have some minced meat available,so I try to create my own lobak filling with tilapia fish and shrimp. Frankly ,I dunno what is in the original recipe of lobak,but mainly I know we have to use minced pork,5 spices powder and dried bean curd skin.I should call my mom and ask her about Penang lobak ingredients but when it's realised it,it's midnight over in Malaysia.Well,it's 12 hours time different between New York and Malaysia.Of course I won't call her in the middle of the night and ask her this kind of silly question,right? Even though I have unlimited international Skype calling plan.Wish I can utilized fully of what I had paid! Well,let's go back to this lobak topic for now. Added shrimp and fish into the filling mixture,really enhanced this deep fried bean curd skin (lobak)!!






Ingredients:


4 large sheets dried bean curd,cut into 1/2,thawed
1 lb minced pork or plus extra
8 oz water chestnut,peeled and diced small(I used canned )
1 medium carrot,peeled ,shredder and chopped small
1 stalk scallion,cleaned and cut small
2 sliced boneless tilapia,diced small
10 large shrimp,cleaned ,shelled and diced small
2 eggs
enough oil for frying

Seasoning:
1 tbsp 5 spice powder
1 tbsp seasalt or to taste
2 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp sugar
1 tbsp ground white pepper powder
Method:

1:Use a large bowl,add in minced pork,shrimp,fish,carrot,scallion,water chestnut,eggs and seasoning,mix well.
2:Remove dried bean curd skin from plastic bag,if it's too dry,sprinkle some cold water onto it evenly.Don't sprinkle too much water it's will damage the skin.Cut bean curd skin about 12 x 12 inch or up to your desire size.
3:Lay a sheet of skin on a clean chopping board or table,fill 2 tbsp meat mixture or more in oblong shape,then tuck the skin and roll up tightly before seal with water or egg mixture,set aside on a clean plate.
4:Heat fryer or large skillet with oil at medium high heat.When oil is hot enough,slowly place roll lobak onto the fryer.Fry lobak evenly about 5 minutes or until golden brown.
5:Drain fried lobak from fryer and placed fried lobak on a paper towel to drain excess oil.Let it cool down before cut and serve with sweet Thai's sauce.
meat mixture in oblong shape and ready to roll up
meat mixture with seasoning
fish,shrimp , minced meat and chopped vegetables








8 comments :

Sook said...

OH that looks delicious! Love the look of the dish. Yum!

tigerfish said...

Chinese New Year preparations already? My MIL used to prepare the meat/shrimp versions during CNY but now she is not around anymore and the recipe was not passed down....

pigpigscorner said...

Anything fried is good for me =) Looks so good!

My Asian Kitchen said...

Sook:
Thank you for dropping by:) Hope to see you here often:)

tigerfish:
Aiyoh!! here at States CNY is like regular day as you know ,so I'm not prepare anything special.Hmmm maybe you should learn some not pass recipe(nyonya) from some aunties in Singapore if you have the chance!

PPC:
thank you:) me too love fried food.no wonder my love handle keep getting bigger!! haha!

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About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.