Lorbak

This is my son's favourite dish, in France we are fortunate because we could find the beancurd sheets and the five spice powder! 
Ingredients :
500 gm pork, cut into bite sizes
1 clove garlic chopped
1 shallot chopped
3 tbsp sugar, or to taste
2 tsp salt, or to taste
a dash of pepper
3 tsp five spice powder
2 tbsp tapioca flour
2 eggs

Beancurd sheets
oil for deep frying

Marinate all the above ingredients (except the beancurd sheets and oil for deep frying) overnight or for at least 4 hours.  Cut the beancurd sheets into the size that you would like, I normally follow the folds of the beancurd sheets that I buy.  Spoon the meat onto the beancurd sheet and roll them, if the beancurd sheet is too dry use a wet cloth to wet them a bit. Use the grave from the marinade to stick the edges.
Deep fry until golden brown and drain on paper towel.  My mom serves this with a mix of chilli sauce and tomato sauce and some crushed peanuts, also can serve with sliced cucumbers and deep fried tofu.

Lorbak