Ngoh Hiang
The Meatmen
January 21, 2017
Ngoh Hiang is an uniquely Hokkien and Teochew dish. It’s deep fried delicious goodness is adopted into other households as well. The addition of 5-spice powder gives it an earthy and fragrant taste. The meaty taste of of the minced meat is heightened by the sweetness of the minced prawns. The diced water chestnuts gives it crunch. We used Knife Thai Fish Sauce to provide the dish a depth of umami flavour.
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!
#themeatmensg #simple #delicious #knifecookingoilsg #cnyrecipe #cny2017
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Ingredients
Adjust Servings
| 500g pork belly (minced) | |
| 250g prawns (coarsely minced) | |
| 150g water chestnuts (diced) | |
| 3mushrooms (soaked and diced) | |
| 50g shallots (minced) | |
| 30g spring onion (sliced) | |
| 1egg (beaten) | |
| 2tsp 5-spice powder | |
| 1tsp salt (to taste) | |
| 1tsp sugar | |
| 1tsp white pepper | |
| 1tsp sesame oil | |
| 1tbsp shaoxing wine | |
| 1tbsp oyster sauce | |
| 3tbsp plain flour | |
| 2tbsp Knife reduce salt thai fish sauce | |
| 2sheets dried soya bean skins | |
| 2egg whites | |
| Knife rice bran oil for deep frying |
Directions
1.
Mix 500g pork belly (minced), 250g prawns (coarsely minced), 150g water chestnuts (diced), 50g shallots (minced) and 30g spring onion (sliced) in a large bowl until well combined
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2.
Add in an egg, 2 tsp 5-spice powder, 1 tsp salt (to taste), 1 tsp sugar, 1 tsp white pepper,
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3.
1 tsp sesame oil, 1 tbsp shaoxing wine, 1 tbsp oyster sauce, 3 tbsp plain flour, 2 tbsp Knife reduce salt thai fish sauce and continue mixing till well incorporated. Set aside
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4.
Wipe the beancurd skin with a damp cloth to remove the salt on it
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5.
Cut the beancurd skin into eight pieces
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6.
Lay one sheet on the board. Spoon a tablespoon in the middle of it. Gently shape it into a roll
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7.
Brush the edges with egg white
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8.
Fold the edges and roll the beancurd skin like a spring roll. Repeat of the rest
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9.
Heat up rice bran oil in a wok.
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10.
Once it reach 170°C, gently lower the Ngoh Hiang into it.
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11.
Fry till golden brown, and drain on paper towel
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