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
  1. Place the minced meat, prawn, water chestnuts, chinese celery stems and seasoning into a deep mixing bowl

  2. Beat consistently with hand till sticky

  3. Set aside

  4. Cut bean curd sheet into 9x9cm squares

  5. Wipe with damn cloth to remove the excess salt

  6. Place some filling in the center of the bean curd squares

  7. Center a piece of salted egg yolk or cut out carrot in the middle of the filling

  8. Cover with another piece of the bean curd square, press it lightly and seal it with a little cornflour mixture

  9. Scissor into round shapes

  10. Arrange the round shaped ngoh hiang on a greased steaming plate and steam for 10 minutes or until cooked

  11. Remove and leave to cool

  12. Heat some oil in a wok and deep fry them till golden brown and crisp

  13. Transfer to a plate, garnish as desired and serve hot

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