Ingredients (12 rolls)
- 1 kg medium prawns (shelled and deveined. Cut into small cubes)
- 600 grammes pork (choose pork with a bit of fat and mince it)
- 15 pieces water chestnut (diced finely – leave to drain on colander)
- 170 grammes of dried winter melon (diced finely)
- 1/2 piece carrot (diced finely)
- 1 large onion (diced finely)
- 4 teaspoons potato starch
- 1 egg (separate egg yolk from egg white)
- 1 piece soya skin (cut into 6 x 6 inches – about 12 to 13 pieces for rolling)
- Oil for deep frying
Seasoning
- 3 teaspoons 5-spice powder
- 1 teaspoon white pepper powder
- 4 to 6 teaspoons salt
Directions
1. Mix prawns, pork, water chestnut, winter melon, carrots, onion, egg yolk and seasoning together in a large bowl.
2. Using hands, combine the ingredients by mixing them in one direction (clockwise or anti-clockwise) whilst sprinkling potato starch.
3. Allow mixture to stand for 30 minutes covered.
4. Lay a piece of soya skin on the table. Take about 2 tablespoons of mixture and place them like a log on one end of the skin, leaving about 2 cm from the edge of soya skin.
5. Dab a little egg white on fingers and run the egg white along the soya skin edges.
6. While holding the edge of the soya skin, roll over the mixture and fold in the side edges.
7. Repeat with other soya skin till all complete.
10. Heat oil in wok at medium heat.
11. Gently place one or two pieces of Ngor Hiang roll at a time and allow to deep fry slowly till soya skin is golden brown.
12. It takes approximately 5 to 8 minutes per roll to cook.
13. Dish up and drain on kitchen napkin to absorb excess oil.
- 1 kg medium prawns (shelled and deveined. Cut into small cubes)
- 600 grammes pork (choose pork with a bit of fat and mince it)
- 15 pieces water chestnut (diced finely – leave to drain on colander)
- 170 grammes of dried winter melon (diced finely)
- 1/2 piece carrot (diced finely)
- 1 large onion (diced finely)
- 4 teaspoons potato starch
- 1 egg (separate egg yolk from egg white)
- 1 piece soya skin (cut into 6 x 6 inches – about 12 to 13 pieces for rolling)
- Oil for deep frying
Seasoning
- 3 teaspoons 5-spice powder
- 1 teaspoon white pepper powder
- 4 to 6 teaspoons salt
Directions
1. Mix prawns, pork, water chestnut, winter melon, carrots, onion, egg yolk and seasoning together in a large bowl.
2. Using hands, combine the ingredients by mixing them in one direction (clockwise or anti-clockwise) whilst sprinkling potato starch.
3. Allow mixture to stand for 30 minutes covered.
4. Lay a piece of soya skin on the table. Take about 2 tablespoons of mixture and place them like a log on one end of the skin, leaving about 2 cm from the edge of soya skin.
5. Dab a little egg white on fingers and run the egg white along the soya skin edges.
6. While holding the edge of the soya skin, roll over the mixture and fold in the side edges.
7. Repeat with other soya skin till all complete.
10. Heat oil in wok at medium heat.
11. Gently place one or two pieces of Ngor Hiang roll at a time and allow to deep fry slowly till soya skin is golden brown.
12. It takes approximately 5 to 8 minutes per roll to cook.
13. Dish up and drain on kitchen napkin to absorb excess oil.
