Ngoh Hiang

Photo: Anncoo

Ingredients

350 grams Ground pork

100 grams Prawn, clean and cut to small pieces

1/2 Onion, chopped

5 Water chestnut, mashed and chopped

2 stalks Coriander leaves and spring onion, cut finely

Seasoning

2 tablespoons Egg white, lightly beaten

1/2 tablespoon Oyster sauce

1 tablespoon Light soy sauce

1 teaspoon Salt

1 teaspoon Chinese five spice powder

a dash of white pepper

2 tablespoons Cornstarch/tapioca flour

1 tablespoon water

4 pieces Beancurd skin (unsalted)

Preparation

Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste, set aside to marinate for 1 hour (I marinated the ingredients overnight)

Using a damp cloth to wipe the beancurd skin on both sides, spoon meat mixture onto each beancurd skin and wrap lightly, seal the end with some cornstarch that mixed with water.

Deep fry in hot oil over medium heat till golden brown and serve immediately.