Teochew Ngoh Hiang
Big ngoh hiang rolls – the size of small bananas – are steamed, cut bite size, then deep-fried. Small ones are fried whole, without steaming. This recipe makes 16 small rolls. They're juicier than big rolls because they're not cooked twice.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 3/4 cup yam diced 5 mm
- 1/2 cup water chestnuts
- 150 g prawns
- 350 g fatty pork mince
- 1 tbsp oyster sauce
- 1 tbsp Shao Xing wine
- 1/2 tbsp white sesame oil
- 1/4 tsp ground white pepper
- 2 tbsp water
- 1/2 tsp cornflour
- 2/3 tsp five-spice powder
- 1/2 sheet salted beancurd skin, 60 x 40 cm
- corn oil
Instructions
- 1
Deep-fry yam over high heat till just cooked, 1-2 minutes.
- 2
Peel water chestnuts. Rinse. Dice 5 mm.
- 3
Shell prawns and devein. Rinse and dry thoroughly with paper towels. Cut pea-size.
- 4
Thoroughly mix all ingredients for filling – yam, water chestnuts, prawns, pork mince, oyster sauce, Shaoxing wine, white sesame oil, ground white pepper, water, cornflour, five-spice powder. Stir, in one direction only, till mixture is sticky, about 3-4 minutes.
- 5
Wipe beancurd sheet with damp cloth. Cut into 16 pieces each measuring 10 x 15 cm.
- 6
To roll ngoh hiang, place 1 beancurd sheet on a plate, vertically. Spread bottom end with 30 g (1½ tbsp) filling, up to 1 cm from edges. Roll upward tightly without folding in the sides (which will shrivel and seal when the roll is in hot oil). Set aside, seam side down.
- 7
Deep-fry meat rolls in moderately hot oil over medium to medium-low heat till golden brown and just cooked. Serve immediately.