Ngoh Hiang – 五香

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!

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  • Servings: 4

  • Time: 1 hr

  • Skill: Easy


  1. 500g pork belly (minced)

  2. 250g prawns (coarsely minced)

  3. 150g water chestnuts (diced)

  4. 3 mushrooms (soaked and diced)

  5. 50g shallots (minced)

  6. 30g spring onion (sliced)

  7. 1 egg (beaten)

  8. 2 tsp 5-spice powder

  9. 1 tsp salt (to taste)

  10. 1 tsp sugar

  11. 1 tsp white pepper

  12. 1 tsp sesame oil

  13. 1 tbsp shaoxing wine

  14. 1 tbsp oyster sauce

  15. 3 tbsp plain flour

  16. 2 tbsp Knife reduce salt thai fish sauce

  17. 2 sheets dried soya bean skins

  18. 2 egg whites

  19. Knife rice bran oil for deep frying


  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

  2. Add in an egg, 2 tsp 5-spice powder, 1 tsp salt (to taste), 1 tsp sugar, 1 tsp white pepper,

  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

  4. Wipe the beancurd skin with a damp cloth to remove the salt on it

  5. Cut the beancurd skin into eight pieces

  6. Lay one sheet on the board. Spoon a tablespoon in the middle of it. Gently shape it into a roll

  7. Brush the edges with egg white

  8. Fold the edges and roll the beancurd skin like a spring roll. Repeat of the rest

  9. Heat up rice bran oil in a wok.

  10. Once it reach 170°C, gently lower the Ngoh Hiang into it.

  11. Fry till golden brown, and drain on paper towel

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