Ngoh Hiang

Made ngoh hiang today for the first time. Thankfully it turn out well. My hubby loves it.

Ingredients :

300g minced pork

150 prawns, shelled, deveined & diced finely

2 black fungus, soaked till soft, cut thinly

6 water chestnut, coarsley chopped

4 shallots, chopped finely

1 stalk spring onion, chopped finely

1 egg

1/2 tsp salt

1/2 tsp five spice powder

pepper

1.5 tbsp cornflour

8 sheet of beancurd skin, each piece cut into 15cm x 25 cm (wipe with a damp cloth to remove access salt)

1 tbsp cornflour mix with 1.5 tbsp water (to seal the ngoh hiang)

Method:

-Mix all the ingredients together except the cornflour till well mix, then add in the cornflour.Meat mixture should not be too wet.

-Place abt 2 tbsp of the mixture on the beancurd skin

-Fold in the sides then roll up, seal the edges with the cornflour mixture

-Placed rolled ngoh hiang on greased metal plates, then steam for abt 10 to 15 mins.

-When cooked, transfer to another plate, cos the metal plate will be quite wet.

- Leave to cool *

-Deep fry the ngoh hiong.

*Can freeze the ngoh hiang