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.
Ingredients
Filling
- ¾ cup yam diced 5 mm
- ½ cup water chestnuts
- 150 g prawns
- 350 g fatty pork mince
- 1 tbsp oyster sauce
- 1 tbsp Shao Xing wine
- ½ tbsp white sesame oil
- ¼ tsp ground white pepper
- 2 tbsp water
- ½ tsp cornflour
- ⅔ tsp five-spice powder
Wrapper
- ½ sheet salted beancurd skin, 60 x 40 cm
Deep-fry
- corn oil
Instructions
- Deep-fry yam over high heat till just cooked, 1-2 minutes.¾ cup yam diced 5 mm
- Peel water chestnuts. Rinse. Dice 5 mm.½ cup water chestnuts
- Shell prawns and devein. Rinse and dry thoroughly with paper towels. Cut pea-size.150 g prawns
- 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.350 g fatty pork mince, 1 tbsp oyster sauce, 1 tbsp Shao Xing wine, ½ tbsp white sesame oil, ¼ tsp ground white pepper, 2 tbsp water, ½ tsp cornflour, ⅔ tsp five-spice powder
- Wipe beancurd sheet with damp cloth. Cut into 16 pieces each measuring 10 x 15 cm.
- 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.½ sheet salted beancurd skin, 60 x 40 cm
- Deep-fry meat rolls in moderately hot oil over medium to medium-low heat till golden brown and just cooked. Serve immediately.corn oil