Stuffed Egg Tofu Ngoh Hiang
Summary Not available
- 100 g fish paste
- 4 large prawns (minced)
- 1 egg tu
- 5 stalks scallions (diced)
- 15 g carrots (diced)
- 10 boiled eggs
- cooking oil (for deep frying)
- 5 tsp soy sauce
- 5 tbsp shaoxing wine
- sesame oil
- 1 tsp corn flour
- 1 tsp sugar
- 5 tsp onion powder
- garlic powder
- pepper
Mix the fish paste, minced prawns, egg tofu, scallions and carrots with all the marinade ingredients and set aside in the fridge for at least 2 hours
Prepare some hard boiled eggs by cooking the eggs in boiling water for around 20 minutes
Cut the eggs into half (with the shells on)
Remove the egg yolks and mix into the Ngoh Hiang filling from Step 1
Stuff the filling into the hard boiled egg where the yolks have been removed
Deep fry the entire eggs with shells on in hot cooking oil till cooked and golden brown
Remove the eggs’ shells and serve with some thai chilli sauce
(Optional: Blanch some cut out carrots and stick on the eggs with the chilli sauce as desired
)
No extra notes