Pork and Shrimp Loh Bak Recipe

Name: Pork and Shrimp Loh Bak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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)

1815

kcal

Calories

116

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds ground pork, 40% shoulder, 60% belly, 1 pound diced Maine Shrimp, 1/2 pound jumbo lump crab, 1 teaspoon, and more.

Yes, Pork and Shrimp Loh Bak falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Shrimp Loh Bak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions