Ngoh Hiang
Ngoh Hiang is a popular Chinese dish made with a mixture of minced meat and various vegetables, wrapped in bean curd skin and deep-fried to perfection.
Ingredients - Serves 4
- Cooking oil - For deep-frying
- Bean curd skin - 8 sheets
- Salt and pepper - To taste
- Oyster sauce - 1 tablespoon
- Soy sauce - 2 tablespoons
- Five-spice powder - 1 teaspoon
- Garlic - 2 cloves, minced
- Spring onions - 2 stalks, finely chopped
- Carrots - 1 medium-sized, grated
- Water chestnuts - 100g, finely chopped
- Prawns - 150g, peeled and deveined
- Minced pork - 250g
Let's Get Started
- In a large bowl, combine the minced pork, prawns, water chestnuts, carrots, spring onions, garlic, five-spice powder, soy sauce, oyster sauce, salt, and pepper. Mix well.
- Take a sheet of bean curd skin and place a spoonful of the mixture onto one end. Roll it up tightly, folding the sides in as you go. Secure the end with a toothpick.
- Repeat the process with the remaining mixture and bean curd skin sheets.
- Heat the cooking oil in a deep pan or wok over medium heat.
- Carefully place the rolled ngoh hiang into the hot oil and deep-fry until golden brown and crispy, about 5-7 minutes.
- Remove the ngoh hiang from the oil and drain on a paper towel to remove excess oil.
- Serve hot with sweet chili sauce or soy sauce for dipping.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 15g
- Carbs: 25g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
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