Ngoh Hiang is a typical Hokkien dish made with minced pork, prawns, water chestnuts, and other ingredients wrapped in a dried beancurd skin. The rolls are deep-fried until golden brown and look like spring rolls. Don't put too much filling in the rolls when you wrap them. If you do, the rolls will burst when you fry them. Also, don't set the fire too hot, or the outside will burn before the inside is done.
You can make these five spice rolls at any time, but we only make them once a year because making them is time-consuming (although easy) and best done with some family members. It'll take some work, but it will be well worth it because Ngoh Hiang are so tasty. You also get to spend time to bond with your loved ones. We usually make more than what we can eat, deep fry them, and then store them in our freezer. We'll just airfry them at 180C for about 15 - 20 mins whenever we want to eat them later.
The beancurd skin is covered in salt, so please wipe it off with a clean, damp cloth to get rid of the extra salt. If you're thinking of not cleaning them and just leaving the salt out of the filling, don't. The saltiness will be concentrated on the wrapper, making them too salty to eat.
We hope you'll enjoy this dish as much as we did. Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking! _____________________________ Makes 7 rolls ------- 500g prawns (this weight was taken the shell on. Without the shells, the prawns are 280g) 500g minced pork 1 large chopped onion 4 - 5 pieces of chopped water chestnuts 1 heaped tablespoon five spice powder 1 teaspoon chicken stock powder 3/4 teaspoon salt (you can increase to 1 teaspoon) A few dashes of white pepper 2 tablespoons plain flour A big piece of dried beancurd skin (cut into 20cm X 20cm pieces - you'll need about 7)
Hi and welcome to Spice and Pants.
Today we'll be cooking ngoh heong or five spice rolls. So let's start cooking.
First we are going to prepare the prawns for the fillings. I have with me over here 500 grams of
prawns with the shell on. Without the shell on, this is approximately 280 grams. I've deveined
The reason why I want to smash them is because I want to create a paste so that the fillings will
be stickier and it will be easier to wrap. The rationale to cut the prawns into smaller pieces
is to make sure that the ngoh heong that we have will have a very good prawn taste.
Just lightly smash them up like this first. Then you chop them up.
So once they become sticky like this, that means it's done. You can now cut the prawns
into smaller pieces. Just cut them into smaller pieces like this.
Continue to do the rest and I'll show you the next step in a while. Now we're going to put
all the ingredients together. I have with me over here 500 grams of minced pork. This is
or streaky pork. We need a little bit of fats so that this will be really juicy. Normally my
mom likes to just slice them into smaller pieces but I just want to make this as simple as possible.
That's why I have it minced. Add in our prawns. One whole onion chopped. You can use yellow onion
or red onions, no problem. I'm using yellow onion at this moment. Four to five pieces of water
chestnut, peeled and chopped. Put them in. One big tablespoon of wuxiangfen or five spice powder.
One teaspoon of chicken stock powder. Three quarter teaspoon of salt. Do not put too much salt in
because the bean curd skin is going to be salty. A good amount of white pepper and lastly two
tablespoons of plain flour. Wash your hands. Normally I like to use my hands for this.
Just mix them up really really well. This is a must-have dish for us and we love it the way
that my mom actually does this. Once you mix them up well we'll just have to wrap them. Now we are
not slamming this up because there's onions and chestnut inside here. If we slam them too much
liquid might ooze out and this is not what we want. We just need to mix them and it's also very sticky
like this. So this is what we want. Once you mix them up well we'll proceed to wrap them up. I'll
show you how I do it in a while. Now we're going to wrap our fillings. I have with me over here
one whole piece of dried bean curd skin. It looks something like this. One very big piece. So I'm
going to cut them into 20 cm by 20 cm and I'll show you how I wrap them in a while. I've already
wrapped some of them and I'm going to show you how I do this. You need to use a piece of damp cloth.
Just gently wipe it up just to get rid of the excess salt that's on the skin.
Wipe the other side too. About two or three fingers up. This is where we will put our fillings. Same
for the sides. Approximately three tablespoons. Make sure you even them up. Feel free to add more
if you think that the fillings is not enough. Just compress it a little bit with your spoon.
Something like this will be good. Mix using some cornstarch solution.
You just lightly dab by the sides like this. Basically this acts like a glue.
When this is done, pull a side up like this. Pat it down. Same for here. Just pat it down this way
and for the other side too. Then simply just roll this up. Pull it down a little
just to compress it and using the cornstarch solution again just tap a little bit on the skin
and all you have to do is just roll them up and it's done. Very simple. Now we're going to deep
fry our ngoh hiong. I'm using my La Gourmet 32cm non-stick wok. This part of the Midori series.
Heat up your oil. Make sure it's hot enough. Using a pair of bamboo chopstick, put it in.
If you can see bubbles rising up like this, that means this is hot enough. I'm using medium heat
so use the same please. Gently put it in. Don't overcrowd the pan. I think three pieces is just
nice for this. We need to fry these until they are golden brown. If you are making a bigger batch
and you want to enjoy them later, basically just fry them to a light golden brown. When it's cool,
just put them in your freezer and you just reheat it by air frying or deep frying it again.
If the heat is too high, just reduce it a little bit. We don't want to burn the
ngoh hiong rolls. Just turn it around every 1-2 minutes or so just to make sure that they are
cooked properly. As you can see, they are browning nicely. We just need another minute or so and
they'll be done. Ngoh hiong is actually very easy to make. You just need a little bit of love and
the ingredients of course and it's done. You see, very simple and it's super delicious.
These are done already. We'll remove them from oil and fry the second batch. Do not worry if
this is not brown enough because the residual heat is going to brown this further. Do not
turn off the flame until you remove the ngoh hiong rolls. Okay, now that the ngoh hiongs are done,
let's cut them up. We'll cut this into two fingers width. If you want to air fry this,
you can also just air fry them at 180 degrees celsius for about 15 minutes but the color will
not be as even. This is best served with black sweet sauce, Chinese black sweet sauce
or also sambal chili. Alright, time for our lunch.
And now the dish is done. Let's have a taste. I love the smell of this. The crunch of the chestnut,
the sweetness of the onions and the prawns, the five spice powder flavor. This is really,
really fantastic. So ladies and gentlemen, I hope you like our video. Do click like on
our video and do subscribe to our channel and now it's your turn to cook. See you, bye-bye.
