Yield: 16 pieces
Ingredients:
1.5kg minced pork, preferably shoulder meat for higher fat content
500g fresh shrimp meat, minced coarsely
12 pieces fresh water chestnuts, washed, peeled and finely diced
half stick of carrot, finely diced
1 yellow onion, minced
2 pack of dried soya bean skin, cut into 4 by 6-inch rectangles (approx. 16 pieces)
3 eggs, for mixing into the pork & shrimp mix
1 egg, for sealing the edge of the Ngoh Hiang
6 tablespoons self-rising flour
6 tablespoons light soy sauce
3 teaspoon sea salt
3 teaspoon five-spice powder
3 teaspoon ground white pepper
Cooking oil, for greasing the steamer tray
Methods:
1. Mix the pork and minced shrimp in a large bowl. Add egg and stir to mix. In a small bowl, stir together the light soy sauce, salt, fice-spice powder and white pepper until they are smooth. Add the seasoning into the pork & shrimp mix. Left it in fridge for 2 hours.
2. Stir in water chestnute, yellow onion and carrot into pork & shrimp mix until they are evenly distributed. Sift in the flour and mix until no traces of flour are visible.
3. Lay out the dried soya bean skin, quickly wipe both sides with a clean wet cloth to remove the excess salt on the surface otherwise the ngoh hiang will be extremly salty.
4. Arrange 2-3 tablespoon of the pork mix along the longer edge of the skin, leaving a half inch gap from the surrounding edge. Add more pork mix if needed. Shape the roll into a slim sausage. Roll the skin starting with the edge closest to you, and tuck in the side edges as you roll. Seal the edge with egg mix. Place the roll with seamside facing down on a plate brushed with oil to prevent the skin from sticking onto the plate after steaming.
5. Repeat the step until all the rolls are made.
6. Get ready with the steamer. Steam the rolls for 8-10 minutes, until the skins turn translucent and the rolls feel firm. Do not crowd the rolls during steaming to prevent the rolls from sticking together.
7. Once the rolls are cooked, remove from steamer and cool it on the wire rack. Once they are cool, you can divide the rolls into batches and frezed them in plastic wrap for up to 3 months.
8. To cook, defrost the rolls and fry it in a non-stick sauce pan large enough to hold 2- 3 rolls confortably. Add enough oil to thinly cover the surface of the pan. Fry with medium high heat until the skins turn a crisp brown but before it turns into dark brown as the heat will continue to brown it after they are taken out from the pan. When the rolls are slightly cool down, skice the rolls into 1-inch chunks and serve warm. Optional with dipping sauce like plum sauce or chilies sauce.
