Ngo Hiang Recipe(Singaporean Spiced Pork Rolls recipe) |
Ingredients: Makes about 15 rolls |
1 tablespoon oil 5 shallots, peeled and sliced 500 g (1 lb) minced pork 300 g (approximately 9 oz) medium shrimps, peeled, de-veined and chopped coarsely 8 water chestnuts, peeled and chopped 1 egg ½ teaspoon five-spice powder 1 teaspoon salt 1 teaspoon sugar 1 teaspoon black soy sauce pepper to taste 1 tablespoon corn flour 1 large fu pei (dried bean sheet), cut into 15 equal rectangles 1 tablespoon corn flour made into a thin paste with a little water Oil for deep-frying |
Method: Heat 1 tablespoon oil in a wok and fry shallots until golden. Set aside. Mix pork, shrimps, water chestnuts and egg in a basin. Season with salt, sugar, black soy sauce and five-spice powder. Blend in corn flour and finally, add the fried shallots and shallot oil. Mix well to combine. Wipe both sides of the fu pei with a damp cloth to rid it of excess salt. Place a small mound of meat mixture in the middle of the sheet. Roll up like a spring roll. Use corn flour paste to seal. Place rolls on a heatproof plate and steam for 10 minutes or so in covered wok. Cool. Heat oil in a wok. Deep fry rolls until brown and crisp. Slice and serve with chili sauce. |
Download Recipes
Download our delicious recipes to try at home!