* 500gm Pork collar/Pork shoulder - minced
* 500gm prawns - remove shell, cut to small pieces
* 1 big carrot - chopped
* 20pcs 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 Salt
*1tsp Five Spice Powder
Dash of Pepper
* 2 Eggs
* 1tbsp Plain Flour
Method:
1. In a mixing bowl, add in minced pork, chopped carrots, chopped water chestnuts, whole prawns, chopped onion and cut 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 wrapped ngoh hiang for about 6 to 7 minutes on medium fire. (3/4 cooked), remove from fire. Leave it to cool.
7. Once cool, heat up a small pot with oil, once oil is hot, slowly drop the ngoh hiang into the hot oil, deep fry until golden brown on medium fire.
8. Slice the ngoh hiang and serve warm with dipping sauce.
Enjoy!
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