Ngoh Hiang
By: Anncoo
Published: Wednesday, July 20, 2011 - 9:22am

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

1 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) 2 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. 3 Deep fry in hot oil over medium heat till golden brown and serve immediately.