Hokkien Ngoh Hiang (福建五香肉卷)

A family staple in many Singaporean households, Ngoh Hiang is originally a Teochew dish that had the Hokkiens coming up with their own version over the decades. It is a composition of an array of ingredients that includes minced pork, prawn or fish seasoned with the Chinese five-spice powder and other ingredients – wrapped all together in dried beancurd skin and then deep-fried!

Servings 8
Cooking Time 1 hour
Skill Level Easy
  1. 1kg pork (minced)
  2. 250g fish paste
  3. 300g large prawns (chopped)
  4. 100g carrot (sliced)
  5. 70g onion (chopped)
  6. 50g dried shiitake mushrooms (soaked and sliced)
  7. 5 salted egg yolks (sliced into pieces)
  8. 280g water chestnuts (peeled and chopped)
  9. 1 bunch coriander (chopped)
  10. 4 cloves garlic (chopped)
  11. 1 egg yolk
  12. 2 tbsp cornstarch
  13. 2 sheets dried beancurd skin (soft type), cut into 4 pieces
  1. 1 tbsp sesame oil
  2. 1 tsp salt
  3. 1 tsp white pepper
  4. 1 tbsp five spice powder
  5. 1 tbsp oyster sauce
  6. 1 tsp sugar
  1. 1 egg white
  2. 1 cup Heavenly 100% Pure Vegetable Oil
  1. Place all the ingredients for the Ngoh Hiang’s filling (except dried beancurd skin) in a bowl and add all seasonings.
  2. Mix well with a wooden spoon.
  3. Place a cling wrap over the bowl and leave to marinate in the fridge for 30 minutes or overnight if time permits.
  4. Next, cut the dried beancurd skin into 4 equal pieces that are big enough to wrap the marinated filling.
  5. Spread the beancurd skin wrapper and place enough meat filling on the lower half of the beancurd skin.
  6. Fold the bottom flap up and then fold the sides over the meat filling. Seal the top with egg white. Roll over tightly.
  7. Heat up 1 cup of Heavenly 100% Pure Vegetable Oil in a pan or wok and place the meat rolls in.
  8. Deep fry till golden brown in colour, for about 5 minutes, over with medium to medium low heat.
  9. Place the meat rolls on paper towel to absorb excess oil. Remove paper towel and place on them on a serving plate.
  10. Serve with a steaming bowl of brown rice and chilli sauce on the side.

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