Ngoh Hiang

Ingredients:

• 500g minced pork with some fats 
• $2 fish paste (bought from wet market) 
• 10 prawns (deveined, deshelled and minced) 
• 1/2 carrot, minced
• 8 water chestnuts, minced 
• 5 small onions, minced 
• 1/2 cup spring onion, chopped 
• 2 tbsps fried shallots 
• 1 tbsp of sole fish powder (optional) 
• 1 egg 
• 1 piece of bean curd skin
• Corn flour water (1 tsp corn flour mix with 1 tbsp water) 

Seasonings:

• 1/2 tbsp light soya sauce 
• 1 tbsp Chinese cooking wine
• 1 tbsp sesame oil 
• 1 tsp five spice powder 
• 1/2 tsp salt 
• 1 tsp sugar
• 2 tbsp corn flour 
• A dash of pepper 

Method:

1. Prepare all the ingredients in a big bowl (except for bean curd skin and corn flour water). Add all the seasonings into the bowl. Incorporate the ingredients and seasonings. Mix in one direction til all becomes sticky. (I used hand to mix). Set aside for 30 minutes. 
2. Cut bean curd skin into smaller pieces. Use a damp cloth to wipe the surface gently to remove salt. 
3. Place enough meat fillings on bean curd skin and roll it up tightly. Use corn flour water to seal the sides and ends. You can wrap in any sizes you like. 
4. Heat up steamer over big fire. Place ngoh hiang on steaming cloth or cooking paper. Steam for 10mins. Remove and let ngoh hiang cool down and dry completely on a wire rack. 
5. Sliced into pieces and deep fry till golden brown. You can also panfry or airfry till crispy. 
6. You can freeze the steamed ngoh hiang when it’s cooled down. Coat with some flour and can keep up to a month.