Ngoh Hiang

Pork
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
pork belly (minced)
0.00
g
g
pork belly (minced)
0.00
g
g
prawns (coarsely minced)
0.00
g
g
prawns (coarsely minced)
0.00
g
g
water chestnuts (diced)
0.00
g
g
water chestnuts (diced)
0.00
mushrooms (soaked and diced)
0.00
mushrooms (soaked and diced)
0.00
g
g
shallots (minced)
0.00
g
g
shallots (minced)
0.00
g
g
spring onion (sliced)
0.00
g
g
spring onion (sliced)
0.00
egg (beaten)
0.00
egg (beaten)
0.00
tsp
tsp
5-spice powder
0.00
tsp
tsp
5-spice powder
0.00
tsp
tsp
salt (to taste)
0.00
tsp
tsp
salt (to taste)
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
tbsp
tbsp
shaoxing wine
0.00
tbsp
tbsp
shaoxing wine
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
plain flour
0.00
tbsp
tbsp
plain flour
0.00
tbsp
tbsp
Knife reduce salt thai fish sauce
0.00
tbsp
tbsp
Knife reduce salt thai fish sauce
0.00
sheets dried soya bean skins
0.00
sheets dried soya bean skins
0.00
egg whites
0.00
egg whites
Knife rice bran oil for deep frying
Knife rice bran oil for deep frying

Steps

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
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 completed

2

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

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
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 completed

4

Wipe the beancurd skin with a damp cloth to remove the salt on it
Wipe the beancurd skin with a damp cloth to remove the salt on it
Mark as completed

5

Cut the beancurd skin into eight pieces
Cut the beancurd skin into eight pieces
Mark as completed

6

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

7

Brush the edges with egg white
Brush the edges with egg white
Mark as completed

8

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

9

Heat up rice bran oil in a wok.
Heat up rice bran oil in a wok.
Mark as completed

10

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

11

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

More of what you like. Bookmark these recipes.

Leafy
Mains
Pork
Rice
Rice cooker
Breakfast
Sides/Snacks
Breakfast
Sides/Snacks
Vegetarian
Cocktails
Party
Seafood
Sides/Snacks
Chinese
Mains
Pork
Rice
Rice cooker
Breakfast
Poultry
Sides/Snacks
15-min Hot Plate Steak
Airfryer
Beef
Mains
Sides/Snacks