Free Online Recipes

Five Spice Meat Roll (Ngoh Hiang)

Ingredients :
400g of ground pork
200g prawn (mince)
2 small carrots (grated)
6 water chestnuts ( cut into small cubes)
2 spring onions (cut small)
2 cloves of garlic (finely chopped)
Some bead curd skin (cut into 8” x 5”)

Seasoning:
2 tsp Chinese five spice powder
1 tsp pepper
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp oyster sauce
1 egg
Salt, to taste

Methods:

1. Mix all the ingredients together except for the bean curd skin. Let it marinate for an hours.
2. Put enough marinated meat mixture in the centre of each beancurd sheet and roll up into 4 cm diameter rolls. Seal edges with a little flour paste.
3. Place wrapped rolls in a steamer and steam for 12 minutes.
4. Heat oil for deep-frying in a wok or electric deep fryer until hot and fry Ngoh Hiang till crispy and golden brown.
5. Dish up and place on paper towel. Cut into bite sizes and serve hot with sweet sauce or thai chilli sauce.