Ingredients:
* 500gm Pork collar/Pork shoulder - minced
* 500gm prawns - remove shell, cut to small pieces
* 1 big carrot - chopped
* 15pcs water chestnuts - peel and chopped
* 1 big onion - peel and chopped
* 2 stalks spring onion - cut small pieces
* 2 piece Beancurd Skin
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Seasoning:
* 1tsp pink salt
*1/4tsp five spice powder
Dash of pepper
* 2 Eggs
* 1tsp corn flour
Method:
1. In a mixing bowl, add in minced pork, chopped carrots, chopped water chestnuts, chopped prawns, chopped onion and chopped spring onion.
2. Add all the seasoning ingredients into the chopped ingredients. Mix well to combine.
3. Using a slightly damp cloth, wipe both sides of the beancurd sheet to remove any salt/dirt.
4. Cut the beancurd sheet according to your preference.
5. Place a beancurd sheet on a clean dry surface, spoon the meat filling in a roll on the skin. Fold the corner of the skin facing you over the filling, then fold the left and right hand corners over it and roll.
Continue to make rolls with the remaining ingredients.
6. In a wok, boil some water, steam the ngoh hiang for about 6 to 8mins on med fire. (3/4 cooked) Leave it to cool.
7. Once cool, placed the ngoh hiang on a baking tray, spray oil over the ngor hiang and airfried at temp 200 degrees for 10mins or till golden brown.
8. Slice the ngoh hiang and serve warm with dipping sauce.
Enjoy!
*** you can do the deep fry method too
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