Ngoh Hiang
Ingredients
The filling
-
1
pound
minced pork
-
½
pound
fresh shrimp
-
1
large
egg
-
2
tablespoons
light soy sauce
-
1
teaspoon
fine sea salt
-
1
teaspoon
ground white pepper
-
1
teaspoon
five-spice powder
-
10-12
pieces
water chestnuts
-
3
stalks
green onions
-
½
medium
yellow onion
-
3
tablespoons
self-rising flour
The wrapping and cooking
-
½
pound
dried soya bean skin
-
as needed
tablespoons
corn oil
-
as needed
tablespoons
sweet dark soya sauce or Kecap Manis
Instructions
- Mix the minced pork and shrimp in a bowl, then add the beaten egg and combine.
- In a separate bowl, mix soy sauce, salt, white pepper, and five-spice powder, then add to the meat mixture.
- Stir in the water chestnuts, green onions, and yellow onion, then mix in the flour until fully combined.
- Lay out the dried bean curd skins and place a tablespoon of the mixture on one edge, shaping it into a sausage.
- Roll the skin around the filling, tucking in the sides, and place seam side down.
- Steam the rolls for 8 to 10 minutes until firm, then cool on wire racks.
- To cook, heat oil in a pan and fry the rolls until the skins are crisp and dark brown.
- Slice the rolls into pieces and serve with dipping sauce.
Nutrition Facts (estimated)
Servings
5
Calories
333
Total fat
21g
Total carbohydrates
9g
Total protein
27g
Sodium
988mg
Cholesterol
171mg
You might also like