Moonlight Ngoh Hiang-Prawn & Meat Roll
Summary Not available
- 350 g minced meat
- 250 g meat
- 200 g chestnuts
- stems
- 1 curd sheet
- 3 yolks
- carrots
- 2 tbsp cornflour
- 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