There are many ways of preparing this traditional Ngoh Hiong, favoured amongst the Peranakans. Every family has their own favourite version to suit their own taste.
Whichever version it is, most importantly is the uses of fresh ingredients. One of the must ingredients is water chestnut that gives a crunchy bites to it. Then will be alot of prawns and not forgetting the main flavour - five spice powder to give it a nice aromatic flavour.
My version is to keep it simple.
Ngoh hiong beancurd is not the usual type of beancurd that we use for making tong sui or braised in soy sauce. That's the thicker version. Ngoh hiong beancurd is very light & thin.
Ingredients : (makes about 11 rolls)
200g Minced Pork, preferably with a bit fats
100g Shrimp Meat, cut into small chunks
30g Carrot - coarsely chopped
1 medium Red Onions (about 30-40g) - coarsely chopped
2 pcs Water Chesnut - peeled & chopped
1 egg
Ngoh Hiong Beancurd Skin
Cooking Oil for frying
Seasoning :
1 tbsp Plain Flour
1/2 tsp Tapioca/Corn Flour
1/2 tbsp Five Spice Powder
1/3 tsp Salt
1 tsp Sugar
1/3 tsp Pepper
* Note that I didn't add in spring onions. Coz I don't like the smell of spring onions. You may add if you like it.
Step by Step :
1. In a large bowl, mix all the ingredients (minced pork, prawn, carrot, water chestnut, onions & all seasoning). Mix thouroughly.
2. Crack an egg & stir to mix evenly.
3. Wipe the surface of the beancurd skin with a slight damp clean kitchen towel. If you keep the beancurd skin in the fridge, the beancurd skin will be hard & difficult to roll. Lay them on a tray & cover them with a damp clean kitchen towel. Let them absorb some moisture for about 5-10 mins & it is ready to use.
4. Cut beancurd accordingly to your preferred length.
5. Use a teaspoon to spoon the fillings on the beancurd skin.
6. Slowly roll it without breaking the skin. Gently press the ends on both sides to prevent fillings leaking out.
7. In a heated pan, add oil & use a low medium heat. (I'm using just a little bit of oil rather than deep frying it. Therefore, if you notice, my ngoh hiong shape is flat rather than the usual round rolls. I personnally think that it cooks easier & I use less oil to pan-fry it)
8. Carefully put the ngoh hiong into the pan & fry till golden brown on both sides.
9. Remove & place them on lined kitchen towel to absorb the excess oil.
10. Serve warm with your favourite chilli sauce. (You may cut into halves)
Cooked with Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
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