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

DIPPING SAUCES:

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

PREPARATION:

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.

METHOD:

1. Heat some oil in a wok or pan over a medium-high flame.
2. Deep-fry the rolls until golden brown. Remove and drain well.
3. Place on a serving plate.
4. Serve with Cilicuka and/or timcheong on the side.