Teochew Ngoh Hiang
Ngoh hiang are deep-fried meat rolls. They have the sweetness of prawns and pork, the crunch of water chestnuts, and the fragrance of yam and five-spice powder. The salty beancurd skin wrapped around the filling adds to the aroma. More importantly, it stops moisture from escaping, keeping the meat roll moist and juicy.
What makes Teochew ngoh hiang Teochew? It’s yam, which Hokkien ngoh hiang doesn’t have. Of course, the Teochew version is far superior, in my totally unbiased, impartial opinion. That’s not just because I’m Teochew.
Ngoh hiang gets its name from the ngoh hiang powder in the filling. Yam is a great complement to the seasoning, and vice versa. They bring out the best in each other.
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