Hokkien Ngoh Hiang

Serving 10 rolls
Preparation Time 45 mins
Skill Intermediate

50g Dried Beancurd Sheets (unsalted version)

65g Crackers (see notes)
500g Ground Pork about 80% lean
300g Shrimp (peeled, deveined, and finely chopped)
200g Water Chestnuts (finely chopped)
200g Shallots (minced)
1 small Carrot (grated)
2 stalks Green Onion (finely chopped)
3 Salted Duck Egg Yolks (steamed and mashed)
1 Large Egg (about 55-58 grams with a shell)
1 tbsp Corn Starch

1 Egg White (about 30g, lightly beaten)

2 tbsp Chinese Five-spice Powder
1 tbsp Sugar
1 tsp Salt (to taste)
1 tbsp Fish Sauce (optional, but adds a nice flavour)
ΒΌ tsp Ground White Pepper

Oil enough for deep frying


Preparing the filling (can be prepared the day before):

  • Put all ingredients for the filling and add seasonings. Combine into a meat paste consistency.

Taste the filling: (optional)

  • We can’t taste the raw filling here. You can microwave a tiny amount to have a taste or boil a tiny portion to taste. Adjust seasoning to your taste.

How to wrap bak kien /ngoh hiang:

  • Bring the water in a steamer to a boil and then lower the heat to let it simmer while you are going to wrap the meat rolls.
  • You should get the unsalted beancurd sheet, which is suitable for making ngoh hiang without being so salty. Cut the dried beancurd sheets into about 15 x 15 cm pieces (or a smaller or bigger size if you prefer) or big enough to wrap the filling.
  • Spread the filling on the lower half of the wrapper. If you have your own way of wrapping, please go ahead. There’s no right or wrong way here. Fold both sides. Fold the bottom over and roll all the way up. Seal with a bit of egg white. This is necessary if you deep fry the roll so they won’t open up during frying. For air frying, you don’t need to seal. Repeat with the rest of the filling and bean curd sheets.

Steaming (can be prepared ahead):

  • Once you have all the meat rolls ready for steaming, Lightly oil the steaming dish. Place them on a steaming dish, seam sides down and not touching each other so they won’t stick after steaming. Steam for 10 minutes on medium heat or until the meat inside is cooked through. Let them cool completely on a cooling rack before deep-frying. It is important to let them cool down before deep frying or air frying. You can prepare ahead up to this point.


  • Preheat about 2 inches of oil. When you dip a skewer or chopstick in the oil and it bubbles around it, the oil is ready.
  • Gently and carefully place the meat rolls into the oil and deep-fry for about 2 minutes or so until golden brown. Use tongs to remove from the oil and place on a paper towel to let the towel absorbs the excess oil.
  • Let it cool down for 2 minutes or so before slicing with a very sharp knife. You can slice each roll into 3-4 pieces at an angle for presentation.

Air frying:

  • Brush the steamed ngoh hiang with a bit of oil. Place on the air fryer basket and air fry at 350 F (180 C) for 10-15 minutes. The time is just for a reference. Check in between cooking and flip them over as needed and cook until crispy and golden brown.

Pair the dish with:

Monkey Jam Sour drink recipe to pair with Chinese New Year Ngoh Hiang


Browse Recipes