Ngoh Hiang

By Ah Ma

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Ngoh Hiang

By Ah Ma (Serangoon)

Shared by SG Recipe Book, grandmother

Five-spice pork rolls wrapped in bean curd skin and deep-fried until golden - a beloved Teochew delicacy.

0
65 min
6 servings
Chinesemedium

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https://sgrecipebook.com/r/KNcmrw
Ngoh Hiang

Ingredients

  • 500g minced pork
  • 200g prawns, minced
  • 100g water chestnuts, diced
  • 2 eggs
  • 2 tbsp five-spice powder
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp cornstarch
  • Bean curd skin sheets
  • Oil for deep frying
  • Sweet sauce for dipping

Preparation

  1. 1

    Mix minced pork, prawns, water chestnuts, eggs, five-spice powder, soy sauce, sesame oil, and cornstarch.

  2. 2

    Knead mixture until sticky and well combined.

  3. 3

    Cut bean curd skin into rectangles (about 6x8 inches).

  4. 4

    Place a portion of filling along one edge, roll tightly like a spring roll.

  5. 5

    Seal the edge with a flour-water paste.

  6. 6

    Steam the rolls for 15 minutes to set.

  7. 7

    Deep fry in hot oil (170°C) until golden brown and crispy.

  8. 8

    Slice into pieces and serve with sweet sauce.

Tips from Ah Ma

"Steam before frying to ensure the filling is cooked through and holds its shape."

SB

SG Recipe Book

Recipe Contributor

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