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1 kg pork (minced; half fat)
1/2 yam (small size)
500g. Water chestnuts, peeler and chopped
500g fresh prawns, shelled and deveined, then smash and finely chopped.
1 bowl of shallots (fried in half bowl of oil)
3 large sheets of beancurd skin, wiped with damp cloth, then cut into small rectangular pieces.
Seasoning:
2 tsp sesame oil
2-3 tbsp soya sauce
2 tsp white pepper
2 tsp five spice powder
1/2 tsp salt
3 tsp rice wine
2 tsp ginger sauce
2 tsp shallot oil
1 egg beaten
2 tsp corn flour
1 tsp flat fish powder
1. Steam yam slices for about 10 mins till soft. Mashed it with a fork and leave it too cool.
2. Fry shallots in oil in microwave for about 4 mins. Watch the heat carefully. Can get burned easily.
3. Put all ingredients together in a large pot. Add in seasoning.
4. Add shallot (drained the oil) and yam and mixed thoroughly using your hands. Drizzle shallot oil.
5. Add egg and flour at the end till it's sticky. (If use chicken, add one more egg because chicken tends to be drier.)
6. Wipe beancurd skin with a damp cloth to remove the salt. Cut the skin into even rectangular size.
7. Spoon meat into each sheet and wrap tightly. After all the rolling is completed, place on a metal plate (oiled so it will stick). Brush the exposed sides with egg to seal it.
8. Steam the Ngoh Hiang rolls for 10-12 mins. Leave them to cool and pack into some container and place into freezer to keep.
9. Deep fry each roll into hot oil till golden brown.
10. Serve with sweet flour sauce.
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