Crispy deep fried Ngoh Hiang, huge strips of a combination of pork and prawn meat, wrapped in bean curd skin. Always a family favourite for Chinese New Year! Come and learn this classic CNY recipe!
Mince the meat with a chopper but make sure not to over mince, otherwise it will be too powdery
Deshell and devein prawns and cut each prawn into 2 or 3 pieces.
Wash chestnuts with a brush to remove mud, and remove skin with a peeler and cut into small cubes
Peel the carrot and cut into small cubes. Wash the spring onions and cut into small pieces. Peel the shallots and cut into slices.
Put the cream crackers into a plastic bag and coarsely crush it
Crack the eggs and beat it, setting aside 1/4 of the mixture.
In a large mixing bowl, add all the ingredients and seasonings (besides the bean curd skin and 1/4 of the egg mixture) and mix well until it becomes sticky.
Use a clean, damp cloth to gently wipe the bean curd skin on both sides to get rid of the salt coating.
Cut the bean sheet into 16 equal squares.
Use a spoon and scoop about 2-3 TBsp of the meat mixture onto the bean curd square, leaving about 1cm perimeter along the skin
Dip your index finger into the egg mixture and glaze the perimeter of the beancurd square with it, then roll it up. Repeat for the other squares.
Place the rolls on an oiled tray, making sure that there is a gap between each roll.
Put water in a wok and bring it to a boil
Place the tray onto the rack to steam for about 15 mins.
After steaming, let it cool completely before removing the rolls from the tray. Otherwise, the rolls will break.
In a wok, heat 2 bowls of oil over medium fire.
Slowly put one roll in first to test the temperature. Fry until golden brown, then repeat with the other rolls.
Slice each roll diagonally into bite sized pieces. Serve with sweet sauce and chilli sauce.