The Meatmen’s Hakka Ngoh Hiang is a double fried delicious goodness filled with shrimps, fish and pork. The meaty taste from the minced meat is heightened by the sweetness of the shrimps. The diced water chestnuts gives it an additional crunch. You can make a big batch to freeze. Just take it out to thaw and fry when you need it. You can use an air fryer too, just brush with a little oil and set it at 180C and airfry till golden brown!
Hakka Ngoh Hiang – 客家五香
Time: 1 hour
30g Dried shrimps
20g Dried flat fish
200g Fish paste
500g Minced pork
20g Water chestnuts
6-8 pieces Bean curd skin
Salt & pepper to taste
Toast dried shrimps till fragrant.
Toast dried flat fish till fragrant.
Blend toasted dried shrimps and flat fish together, set aside.
Skin water chestnuts and cut them into small tiny cubes, set aside.
Combine minced meat, fish paste, diced water chestnuts & all toasted ingredients together, mix them well.
Season with salt and pepper.
Cut the beancurd sheets into 6 pieces of 14cm by 24cm, wipe it clean.
Scope the mixture and wrap it up into cylinder form.
Line your plate with parchment papers and line your Ngoh Hiang on it.
Steam for 10 minutes.
Cool the Ngoh hiang once its done.
Cut into bite size and shallow fried until golden brown.
Serve hot with choice of dipping sauce.