Ngoh Hiang

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

No Reviews

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
Mark as complete
2.

Add in an egg, 2 tsp 5-spice powder, 1 tsp salt (to taste), 1 tsp sugar, 1 tsp white pepper,
Mark as complete
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
Mark as complete
4.

Wipe the beancurd skin with a damp cloth to remove the salt on it
Mark as complete
5.

Cut the beancurd skin into eight pieces
Mark as complete
6.

Lay one sheet on the board. Spoon a tablespoon in the middle of it. Gently shape it into a roll
Mark as complete
7.

Brush the edges with egg white
Mark as complete
8.

Fold the edges and roll the beancurd skin like a spring roll. Repeat of the rest
Mark as complete
9.

Heat up rice bran oil in a wok.
Mark as complete
10.

Once it reach 170°C, gently lower the Ngoh Hiang into it.
Mark as complete
11.

Fry till golden brown, and drain on paper towel
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!