Ngoh Hiang - Hokkien fried meat roll

  • Bean curd sheet(the oiled foldable type)
  • 300 gm minced pork
  • 200 gm miced prawn mixed with a little sugar
  • 1 egg
  • 100 gm water chestnuts
  • ½ a large onion
  • 1 ½ Tbsp Cornflour
  • ¼ tsp Pepper
  • ½ tsp salt (or less)
  • ½  tsp light soy sauce
  • 2 tsp 5 Spice
  • 1 Tbsp oil.
  1. Cut bean curd skin into squares.
  2. Place ingredients in a big bowl and mix till sticky, squeezing as you go along to make it crunchy.  Roll like the usual spring roll.
  3. Seal by sticking the bean curd sheet with mixture or egg.
  4. Deep fry until golden brown. (The oil shouldn't be too hot)
  5. Cut diagonally and serve with a freshly made chili sauce, tomato ketchup and plum sauce.

Chili Sauce:
  • Fresh chili with seeds
  • Garlic
  • Lime juice

Note:  If bean curd sheet is dry and breaks easily, wet it with a damp cloth.