Ngoh Hiang

Preparation time

20 Minutes

Cooking time

20 Minutes

Serves

6

These yummy deep fried parcels of pork are just too nice to pass up.

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Enjoy alongside a helping of Kampong chicken rice or they can even serve as a delicious appetiser.

 

Ingredients

500
grams
Minced Pork
, preferably the shoulder for its higher fat content
250
grams
Fresh Shrimp
, shelled and minced
1
large
Egg
, lightly beaten
2
tablespoons
Light Soya Sauce
2
tablespoons
Sesame Oil
1
tablespoon
Oyster Sauce
1
teaspoon
Fine Sea Salt
1
teaspoon
Ground White Pepper
1
teaspoon
Five-Spice Powder
1
Carrot
, grated
2
Onions
, finely chopped
1
cup
Coriander
, finely chopped
1
cup
Spring Onions
, finely chopped
3
tablespoons
Self-Rising Flour
Dried Soya Bean Skin
, cut into 10 by 15cm rectangles
10
Water Chestnuts
, washed, peeled and finely chopped (optional)
Corn Oil

Directions

Mix pork, garlic, onions, prawns, carrots, spring onions, coriander, oyster sauce, sesame oil, light soy sauce, salt, five spice powder, egg, self-raising flour and pepper in a large bowl. Stir to mix well.
Lay out the prepared skins on your work surface.
Arrange a tablespoon of the prepared pork mix along the longer edge of the skin, leaving a 1cm gap from the surrounding edges.
Shape the meat into a slim sausage. Add more pork if needed.
After shaping the meat, roll the skin starting with the edge closest to you, tucking in the side edges as you go.
Roll until the meat is fully ensconced within the skin, then place it, seam side down, on a plate. Repeat until you’ve used up all the pork.
Heat frying pan with enough oil and add the rolls one at a time – I recommend cooking a maximum of 3 at one go, so as not to overcrowd the pan – and fry on medium high heat until the skins turn a crisp dark brown.
Leave to cool on paper towels or a wire rack before slicing and serving. Wipe down the pan with paper towels after each batch before cooking the next.
You may also choose to steam them instead. Lightly grease a steamer tray and steam the rolls for 8 to 10 minutes, until the skins turn translucent and the rolls feel firm. Remove and set aside on wire racks to cool.
Slice the rolls into and serve warm or at room temperature with your favourite dipping sauce.

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