Ingredients
12 water chestnuts
250g glass prawns
450g minced pork shoulder meat
3 stalks spring onions
1 tsp five-spice powder
1 tsp salt and pepper
2 tbsp corn flour
2 tbsp sesame oil
Dried beancurd skin, 4 x 6 inch rectangles
Method
-
- Wash and peel the water chestnuts. Finely dice into cubes.
- Peel the glass prawns and mince them into small cubes.
- Cut the spring onions into small pieces
- Combine all the ingredients and seasonings together, except the beancurd skin. Mix well and let it marinate overnight in the fridge.
- Lay the beancurd skin flat and place a spoonful of the marinated mix on it. Roll it up and repeat for the others.
- Deep fry the ngoh hiang rolls till they’re golden brown.
- Serve them while they’re hot and crispy!
#FPMadeWithLove fan contribution by Joyce Chin.
