Ngoh Hiang

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

1. 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.
2. 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.
3. Repeat the process with the remaining mixture and bean curd skin sheets.
4. Heat the cooking oil in a deep pan or wok over medium heat.
5. Carefully place the rolled ngoh hiang into the hot oil and deep-fry until golden brown and crispy, about 5-7 minutes.
6. Remove the ngoh hiang from the oil and drain on a paper towel to remove excess oil.
7. 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