Hokkien Ngoh Hiang (Chinese Meat Rolls)

福健五香肉卷

My mum usually makes Ngoh Hiang for important occasions like Chinese New Year, late grandparents’ and late dad’s death anniversary dates. I look forward to eating these meat rolls each time she makes them and even pack some home. I’m very happy my mum taught me how to make them last week. 

Ingredients (makes 25 pieces)

1kg minced pork

500g prawns

1 piece beancurd skin (to wrap ngoh Hiang)

10 water chestnuts

2 stalks of scallions

1 teaspoon salt

1 teaspoon five spice powder

1 teaspoon white pepper

1 tablespoon corn flour

2 tablespoon plain flour

1 spoonful of love

Method

1. Wipe the beancurd skin with a damp cloth as the skin is very salty. Cut the beancurd skin into preferred size. I cut mine 6” x 4”.

2. Wash, and remove the skin from water chestnuts. Dice the water chestnuts into small pieces.

3. De-shell and de-vein the prawns. Cut each prawn into three or four pieces.

4. Put all the ingredients in a mixing bowl and give it a good mixing using your hands or a pair of chopsticks until the meat mixture forms a paste. This takes about 5 to 10 mins.

5.  Put 2 heaped tablespoonful of the meat mixture on the beancurd skin, keeping half inch from the edge of the sides clear of meat. Spread and mould the meat mixture into a log shape. Wrap the skin over the meat tightly and roll to the end of the beancurd skin. Seal meat roll including the sides with egg white. Repeat until all the meat mixture has been wrapped. 

6. Heat up enough oil in the wok or pot for deep frying. It is ready for frying when you see small bubbles form around the tip of the chopstick that is dipped into the oil.

7. Gently lower the Ngoh Hiang into the oil one at a time. Fry until golden brown and place on a wire rack to drain excess oil.

Best eaten soon after frying as the Ngoh Hiang will be very crispy and crunchy. To serve this dish in gatherings, cut the Ngoh Hiang into bite sized cubes and pan fry them.