Thursday, May 16, 2013

Ngoh Hiong with Yam (Teochew Spring Roll)

dried beancurd sheet (豆腐皮)
600g fatty minced pork
300g prawns - peeled, deveined and roughly chopped
400g yam - peeled, steamed and mashed
10 water chestnuts - peeled and chopped
3 tbsp fried shallot crisp
vegetable oil for frying

2 tbsp soy sauce
1 tbsp shaoxing wine/huatiao wine
1 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp white pepper
1 tsp sugar
3/4 tsp salt
2 tsp fried shallot oil
1-1/2 tsp sesame oil

  1. In a large bowl, combine the pork, prawns, yam and water chestnuts. Mix well.
  2. Mix the seasonings in a small bowl.
  3. Add in fried shallot crisp to the pork mixture.  Pour seasonings over the mixture and mix evenly.
  4. Lay out a piece of beancurd sheet.  Cut it into rectangular pieces of 10cm by 13cm,
  5. Spoon pork mixture evenly onto the cut sheet near the edge end of the longer side.  Roll all the way up and place the seam side down on a plate.  Repeat for the rest.
  6. Prepare a steamer and place the wrapped rolls on a lightly greased metal plate.  When water starts boiling, steam over medium heat for about 10 to 15 minutes till just cooked.
  7. Leave to cool and dry on a rack.  Cut the pork roll into pieces.  
  8. Heat up oil in a frying pan.  Fry over medium heat until brown and crispy.
  9. Drain on paper towels and serve warm with some chilli sauce and pickled sliced ginger or pickled cucumber.

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