Moonlight Ngoh Hiang- prawn & meat Roll

Moonlight Ngoh Hiang-Prawn & Meat Roll
Summary Not available
Total time : 1 hr 30 mins
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Moonlight Ngoh Hiang-Prawn & Meat Roll

Summary Not available
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Chinese
Keyword: 60-90 min, Seafood
Person: 4
Calories: 517kcal


  • 350 g meat minced
  • 200 g chestnuts
  • 2 stems
  • 1 curd sheet
  • 3 yolks
  • 1 carrots
  • 500 ml oil deep frying
  • 3/4 tbsp soy sauce
  • 3/4 tsp seasoning powder
  • 1 tsp sugar
  • 3/4 tsp sesame oil
  • 1/2 tsp pepper
  • 1 tsp shaoxing wine
  • 3/4 tsp garlic powder
  • 30 g cornflour


  • Place the minced meat, prawn, water chestnuts, chinese celery stems and seasoning into a deep mixing bowl
  • Beat consistently with hand till sticky
  • Set aside
  • Cut bean curd sheet into 9x9cm squares
  • Wipe with damn cloth to remove the excess salt
  • Place some filling in the center of the bean curd squares
  • Center a piece of salted egg yolk or cut out carrot in the middle of the filling
  • Cover with another piece of the bean curd square, press it lightly and seal it with a little cornflour mixture
  • Scissor into round shapes
  • Arrange the round shaped ngoh hiang on a greased steaming plate and steam for 10 minutes or until cooked
  • Remove and leave to cool
  • Heat some oil in a wok and deep fry them till golden brown and crisp
  • Transfer to a plate, garnish as desired and serve hot


No extra notes


Calories: 517kcal | Carbohydrates: 39g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 329mg | Potassium: 742mg | Fiber: 1g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 3mg


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