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Auntie Pauline's Ngoh Hiang

Ingredients

Serves 3 - 4 pax

1 sheet Salted bean curd skin 500 g Huber’s minced pork belly 500 g Fresh prawns, diced 1cm 300 g Water chestnuts, peeled & diced 0.5cm 6 Shallots, minced 2 cloves Garlic, minced 1 Carrot, diced 0.5 cm 5 pcs Dried shiitake mushrooms, soaked & diced 0.5cm 2 stalks Spring onions, chopped Seasoning:
1/2 tsp Five spice powder 1 tsp White pepper powder
1 tsp Light soy sauce 3 tbsp Cornstarch

Cooking Method

1. Mix all ingredients except bean curd skin until sticky and set aside.
2. Cut bean curd skin into approx. 20x20cm sheets.
3. Wipe bean curd skin with a damp towel to let it soften.
4. Fill with two tablespoons of meat filling, and roll like you would a spring roll taking care to roll tightly so the meat is nice and compact.
5. Shallow fry right away until golden brown, slice into bite sized pieces and enjoy. For the perfect bite, dip ngoh hiang in dark sweet sauce and cili cuka. Or if you plan to make ahead, lay out the rolls in a single layer not touching one another and steam for 8-10 minutes. Set aside to cool and freeze. Simply defrost and fry them. Recipe by Chef Autumn.

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