Teresa's Recipes
Ngoh Hiang - Chinese Five Spice Meat Rolls
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.
Ingredients
- Enough for deep frying Cooking oil
- 8 sheets Bean curd skin
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1/2 teaspoon Five-spice powder
- 2 cloves, minced Garlic
- 2, finely chopped Spring onions
- 1, finely grated Carrots
- 1 cup, finely chopped Water chestnuts
- 200g, peeled and finely chopped Prawns
- 300g Minced pork
Dietary Notes
- 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
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.
Tips
- For a vegetarian option, you can replace the minced pork and prawns with tofu or a mix of mushrooms.
- Be careful not to overfill the bean curd skin as it may cause the rolls to burst during frying.
- These rolls can be made ahead and frozen. When ready to use, just defrost and fry.