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Ngoh Hiang - Chinese Five Spice Meat Rolls

Name: Ngoh Hiang - Chinese Five Spice Meat Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Cooking oil', 'amount': 'Enough for deep frying'}; {'ingredient': 'Bean curd skin', 'amount': '8 sheets'}; {'ingredient': 'Salt', 'amount': '1 teaspoon'}; {'ingredient': 'Pepper', 'amount': '1/2 teaspoon'}; {'ingredient': 'Oyster sauce', 'amount': '2 tablespoons'}; {'ingredient': 'Soy sauce', 'amount': '1 tablespoon'}; {'ingredient': 'Five-spice powder', 'amount': '1/2 teaspoon'}; {'ingredient': 'Garlic', 'amount': '2 cloves, minced'}; {'ingredient': 'Spring onions', 'amount': '2, finely chopped'}; {'ingredient': 'Carrots', 'amount': '1, finely grated'}; {'ingredient': 'Water chestnuts', 'amount': '1 cup, finely chopped'}; {'ingredient': 'Prawns', 'amount': '200g, peeled and finely chopped'}; {'ingredient': 'Minced pork', 'amount': '300g'}

Experience a taste of traditional Chinese cuisine with our Ngoh Hiang recipe. This dish, popular in the Fujian province of China, is a delightful amalgamation of minced pork, succulent prawns, and crunchy water chestnuts and carrots, seasoned with aromatic spices. This medley is then wrapped in a thin, delicate sheet of bean curd skin and deep-fried to a golden-brown perfection. Each bite gives you a burst of savory flavors, a satisfying crunch, and a lasting taste of Chinese culinary excellence.

Servings: 8

Ingredients

Cooking oil: enough for deep frying
Bean curd skin: 8 sheets
Salt: 1 teaspoon
Pepper: 1/2 teaspoon
Oyster sauce: 2 tablespoons
Soy sauce: 1 tablespoon
Five-spice powder: 1/2 teaspoon
Garlic: 2 cloves, minced
Spring onions: 2, finely chopped
Carrots: 1, finely grated
Water chestnuts: 1 cup, finely chopped
Prawns: 200g, peeled and finely chopped
Minced pork: 300g

Instructions

In a large bowl, combine the minced pork, prawns, water chestnuts, grated carrots, finely chopped spring onions, minced garlic, five-spice powder, soy sauce, oyster sauce, salt, and pepper. Mix well until all the ingredients are evenly distributed.
Lay a sheet of bean curd skin flat on your working surface. Place a generous spoonful of the meat mixture onto one end of the skin.
Roll it up tightly, folding the sides in as you go. Secure the end of the roll with a toothpick to prevent the filling from spilling out during frying.
Repeat the process with the remaining meat mixture and bean curd skin sheets.
Heat the cooking oil in a deep pan or wok over medium heat. The oil should be deep enough to fully submerge the rolls.
Carefully place the prepared Ngoh Hiang rolls into the hot oil and deep-fry until they are golden brown and crispy. This should take about 5-7 minutes.
Once done, remove the Ngoh Hiang from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
Serve hot. These are typically enjoyed with sweet chili sauce or soy sauce for dipping. Make sure to remove the toothpicks before serving.

Dietary Information

Servings: 8 • Dish Type: Appetizer • Prep Time: 30 minutes • Cook Time: 15 minutes • Calories: 300 • Fat: 15g • Carbs: 20g • Protein: 20g • Sodium: 500mg • Sugar: 2g