A party favourite with the young and not so young and vanishes very quickly.
There are many versions of ngoh hiang such as nonya, hokkien, teochew and penang style.
My recipe is a mixture of the above so it is Dolly's style.
Ingredients
1/2 kg minced pork
50 grams pork lard – cut into small cubes and mixed with pork
1/2 kg prawns peeled and flattened with cleaver of knife and chop gently. Do not mince too fine
10 waterchesnuts, skinned and chopped. also do not chop too fine.
5 big onions - do the same as for water chestnut
2 sheets of beancured skin (NOTE: Important to wipe away the salt on sheet
oil for deep frying
Marinade
2 tbsp five spice powder
1tbsp light soya sauce
a few dashes of pepper
1/2 tsp salt (not too salty as the beancurd skin is salty)
1 tbsp cornflour
2 eggs. (add last)
Method
Mix the pork, prawn, water chestnut and onions evenly
Add in marinade and lastly add in eggs.
Wipe the the beancurd sheet with a wet cloth
Cut into small squares to make small packets
Spoon about 1 tablespoon of filling onto the middle of sheet
Fold over and press the sides down
Twist both loose ends in opposite directions like a candy wrapper
Heat oil and deep fry on medium till brown.
If you intend to keep for another day, steam first and freeze for future use
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