Ngoh Hiang

Name: Ngoh Hiang
Yield: Makes 5 rolls
Cuisine: Teochew
Ingredients: Sweet sauce as desired; Cooking oil for deep-frying; Dried bean curd skin 5 sheets, each about 22 × 15-cm (8½ × 6-in); Water chestnuts 4, peeled and finely diced; Sesame oil 1 tsp; Ground white pepper to taste; Minced pork 300 g (11 oz); Peeled taro 150 g (5⅓ oz); Prawns (shrimps) 200 g (7 oz); Salt to taste; Sugar 1 tsp; Five-spice powder 1 tsp; Cornflour (cornstarch) 1 tsp; Egg 1, beaten; Garlic 3 cloves, peeled and finely chopped; Spring onions (scallions) 2, finely chopped; Onion 60 g (2¼ oz), peeled and finely chopped

Preparation info

Makes
5
rolls

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

The name of this dish is derived from the Chinese five-spice powder that gives the rolls their distinctive flavour and aroma. The Teochew version emphasises the flavours and textures of the prawns, water chestnuts and taro, unlike Hokkien ngoh hiang, which has a meatier savour. The rolls can be shaped and steamed ahead of time and kept in the freezer.

Ingredients

Asia
China
Chaoshan
Main course
Starter

Ingredients

Method