Ngoh Hiang

Recipe adapted from Noob Cook and Travelling Foodies

Ingredients
40 grams bean curd skin wipe both sides with slightly damp cloth; then cut to 15x10 cm (6x4 in) pieces
1 egg white for securing the ngoh hiang or use the marinaded meat mixture
Some vegetable oil

(A) Meat Filling
600g minced pork (ask for more fats)
200g shallots, finely chopped
500g prawns coarsely chopped, shelled and deveined
10 water chestnuts, peeled and coarsely chopped
2 tbsp chopped spring onions
1 carrot, finely chopped

(B) Seasoning
1 tbsp light soy sauce
2 tsp five-spice powder
Dashes of white pepper powder
1 egg lightly beaten
1 tbsp plain flour

Directions

1. Add (A) to a large bowl and season with (B). Mix thoroughly and marinade overnight in the fridge.
2. To fold the ngoh hiang, lay a piece of cut bean curd skin on the work surface. Place two and half tbsp of meat filling in the lower half of the bean curd skin, leaving a small gap at the bottom and at the sides. Fold the bottom flap up and dab the side edges with egg white. Fold the sides over the meat filling and roll the meat roll tightly towards the top. Secure the remaining corner with egg white to seal the roll.
3. Prepare a steamer lined with parchment paper. Arrange the ngoh hiang such that they do not touch one another, and steam in batches for 10 minutes each time. Let the steamed ngoh hiang cool and air dry completely on a wire rack.
4. Brush the ngoh hiang with vegetable oil. Airfry at 180 deg celcius for 3 mins on each side. Serve hot.