Ngoh Hiang (Five Spice Pork Rolls)
Minced pork and prawn seasoned with five-spice powder, wrapped in beancurd skin and fried. A festive favorite.
Ingredients
- 1 large sheet Dried Beancurd Skin (cleaned with damp cloth)
- 300g Minced Pork (fatty)
- 150g Minced Prawns
- 50g Water Chestnuts (minced)
- 1 Carrot (shredded)
- 1 Onion (diced)
- Seasoning: 1 tbsp Five Spice Powder, 1 tsp Salt, 1 tbsp Light Soy Sauce, 1 tsp Sesame Oil, 1 tbsp Cornstarch
- One egg white
Instructions
Mix Filling
Combine pork, prawn, water chestnut, carrot, onion, and all seasonings. Stir well in one direction until the mixture becomes sticky (gluey). This ensures the roll holds together.
Wrap
Cut beancurd skin into rectangles. Place a log of meat filling along one edge. Roll it up tightly, tucking in sides if you like, or leave ends open (traditional style). Seal edge with egg white.
Steam
Steam the rolls for 10-15 minutes until set. This cooks the meat so you don't burn the skin later. Let them cool.
Fry
Deep fry the steamed rolls until the skin is blistered and golden brown.
Serve
Cut diagonally into bite-sized pieces. Serve with sweet sauce (pink) and chilli sauce.
Chef's Note
"Be careful with the salt on the beancurd skin—it is naturally very salty. Wipe it with a damp cloth to clean it and remove excess salt before wrapping."
