Ngoh Hiang

Name: Ngoh Hiang
Ingredients: 3/4 pound ground pork; 3 1/2 ounces prawn clean and cut to small pieces; 1/2 onion chopped; 5 water chestnut mashed and chopped; 2 stalks coriander leaves and spring onion, cut finely; 2 tablespoons egg white lightly beaten; 1/2 tablespoon oyster sauce; 1 tablespoon light soy sauce; 1 teaspoon salt; 1 teaspoon chinese five spice powder; 1 dash white pepper; 2 tablespoons cornstarch /tapioca flour; 1 tablespoon water; 4 pieces beancurd skin, unsalted

14 ingredients

3 steps

Ingredients

3/4 pound ground pork
3 1/2 ounces prawn clean and cut to small pieces
1/2 onion chopped
5 water chestnut mashed and chopped
2 stalks coriander leaves and spring onion, cut finely
2 tablespoons egg white lightly beaten
1/2 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon salt
1 teaspoon chinese five spice powder
1 dash white pepper
2 tablespoons cornstarch /tapioca flour
1 tablespoon water
4 pieces beancurd skin, unsalted

Directions

1

Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste, set aside to marinate for 1 hour (I marinated the ingredients overnight)
2

Using a damp cloth to wipe the beancurd skin on both sides, spoon meat mixture onto each beancurd skin and wrap lightly, seal the end with some cornstarch that mixed with water.
3

Deep fry in hot oil over medium heat till golden brown and serve immediately.