Cooking time: 25 min

Serving: 4

Ingredients:

●     600 g minced pork

●     300 g prawns (minced)

●     150 g water chestnuts (finely chopped)

●     100 g carrot (peeled and finely chopped)

●     2 spring onions (finely chopped)

●     1 soft bean curd skin sheet (cut into 8 pieces, around 8x8cm)

●     2 eggs (beaten)

●     1 tbsp cornstarch

●     1 tsp Five Spice Powder

●     2 tbsp light soy sauce

●     1 tsp dark soy sauce

●     1 tbsp sesame oil

●     1 tbsp Shaoxing wine

●     1 tsp salt

●     1 tsp sugar

Instructions:

1. Make the meat filling

●     In a mixing bowl, combine all the ingredients except the bean curd skin and sweet sauce. Mix until smooth

2. Prepare the Ngoh Hiang

●     Take one piece of bean curd skin and put a sausage-shaped portion of the filling on the edge closest to you. Fold the sides over the ends of the filling, then roll the skin up and away from you.

●     You can dab the edge of the bean curd skin with water to seal loosely or place a bit of the filling mixture on the edge and press down to seal tightly.

3. Steam the Ngoh Hiang

●     When you’ve rolled up all the Ngoh Hiang, steam the rolls for 12 minutes, until they’re cooked through.

●     Set aside to cool and allow all the liquid to drain away. At this point, you can store them in the fridge or freezer.

4. Fry the Ngoh Hiang

●     Heat up enough vegetable oil to come up to 1 inch in height in a sauté pan.

●     Dab the Ngoh Hiang rolls dry on the outside, then fry the rolls (in batches if needed), until they’re golden brown and crisp all over, and hot all the way through.

Posted by Coba Grills and we thank Asian Food Network for this delicious recipe and the recipe link https://asianfoodnetwork.com/en/recipes/cuisine/chinese/ngoh-hiang.html