Tuesday, September 16, 2014

Singapore Ngoh Hiong

1 sheet of dried bean curd skin - cut into 4 x 6 inches
1 lb minced pork (with fats)
200g prawn meat - chopped

8 water chestnuts, peeled and chopped
2 cloves of garlic, minced

5 shallots, sliced and fried
2 stalks of green onion, finely chopped
1 tbsp cornstarch

3 pcs cream crackers - chopped finely
2 tbsp soy sauce
1 tsp five spice powder
dash of pepper
salt to taste

  1. Place pork and prawn meat in a large mixing bowl.
  2. Add soy sauce, five spice powder, pepper and salt and mix well.
  3. Add water chestnuts, garlic, shallots, green onion, cornstarch and cream crackers and mix well.
  4. Place beancurd skin on work surface.  Take 1 to 2 tbsp mixture and place on centre of skin.
  5. roll the edges up and nearing the end, fold the 2 ends in and finish rolling it up. 
  6. Seal up the edges with some thick cornstarch solution.  Place seam side down onto a steaming plate.  Repeat till mixture is used up.
  7. Arrange rolls in a single layer on a steaming plate and steam on high for 5 minutes.
  8. Place steamed rolls on large trivet to cool them down.
  9. Cut into rolls into small pieces, dip both ends with some cornstarch flour and fry over medium heat till golden brown.

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