Ingredients
Bean curd skin 1 pack
(Some skin quite salty. U can use a damp cloth to wipe few times to reduce the saltiness)
A) Meat filling:
- Mince meat 500g
- Prawn meat 300g (coarsely chopped after removing shells & veins)
- Water Chestnut 10 nos (peeled n coarsely chopped)
- Shallot 3 nos (chopped finely )
- Cream Crackers ( Hupseng / Khong Guan) 10 pcs (crushed finely)
- Carrot 1/2 (finely chopped)
- Parsley 2-3 tbsp (chopped)
B) Seasoning)
1 tsp Dark sauce
2 tsp Five spice powder
1/4 tsp White pepper
1 tsp Sugar
1 1/2 tsp Salt
1 Egg ( lightly beaten)
3 tsp Corn flour
Method
1) Add (A) to large bowl and season with (B). Mix thoroughly and marinade overnight or at least 4 hours in the fridge.
2) To fold the Ngor Hiang, lay a piece of cut Bean curd skin on work surface. Place 2 1/2 tbsp of meat filling in the Bean curd skin. Fold 2 times.
3) Prepare a steamer, arrange the ngor hiang such that they do not touch each another, and Steam for 15 mins on each batch. Let the steamed ngor hiang cool n air dry completely on a wire rack.
4) Heat wok with enough oil to pan/deep fry in batches for about 2-3 mins or until ngor hiang are golden brown. Drain access oil with kitchen tower.
5) Serve.
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