You’ll Need:
• 1 sheet Salted beancurd skin
• 500g Huber’s minced pork belly
• 500g Fresh prawns, diced 1cm
• 300g Water chestnuts, peeled & diced 0.5cm
• 6 shallots, minced
• 2 cloves garlic, minced
• 1 carrot, diced 0.5cm
• 5pcs 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
(1) Mix all ingredients except beancurd skin until sticky and set aside.
(2) Cut beancurd skin into approx. 20x20cm sheets.
(3) Wipe beancurd skin with a damp towel to let it soften.
(4) Fill with two tablespoons of meat filling, and roll like you would a springroll 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 @shermayssingaporefinefood original 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.
Негізгі бет Тәжірибелік нұсқаулар және стиль Auntie Pauline's Ngoh Hiang (recipe in description!)
Пікірлер