Mini Ngoh Hiang

  • Salt & White Pepper to taste.
  • 1 Egg.
  • 1 tsp cornflour
  • 10-12 diced large shitake mushrooms
  • 8o0 grams of Minced Pork
  • Beancurd skin cut into 20 cm squares (8" x 8"in).
  • Season meat & add mushrooms. 

  1. Put 2 tablespoons of meat into each beancurd skin and roll like a cigar. The rolled thickness ideally should be approx 1 cm  (½ in). Allow the ends to overreach. 
  2. Deep fry in oil until the skin appears transclucent and the meat cooked. 
  3. The rolls can be allowed to cool and then served cold or reheated briefly and cut into smaller pieces. 
  4. Serve with a dipping sauce of your choice.

The filling can be anything. Honey chicken, garlic pork, shrimp, crab etc.