Ngoh Hiang Recipe

Published on August 14, 2014 | By Foodclappers |

- Yield
- 40 rolls
- Difficulty Level

Based on this Ngoh Hiang recipe, you can prepare up to 40 rolls of delicious Ngoh Hiang. Cook whatever amount you want, and freeze the rest raw in the freezer. Put it in a box and use plastic bag as a divider to separate the raw Ngoh Hiang rolls, layer by layer.

According to the pork seller, fei ji rou (飞机肉) is also known as jian bu de guang rou (见不得光肉) underarm meat.

Recipe contributed by:

Mdm Goh Muay Soon

Recipe Rating

(4.6 /5)
(33 Rating)

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Ingredients

1kg Fei Ji Rou (飞机肉) – Request the seller to wash and grind
300g prawns (de-shelled and de-veined)
10pcs soaked mushrooms – thin type
12pcs water chestnuts
1pc big onion
2 eggs
3 stalks of spring onion and parsley each
200g fish paste
1 tablespoon sesame oil
¼ teaspoon pepper
2 teaspoons corn flour
1/8 tsp five spices
1 ½ pcs bean curd skin

Instructions

1. Soak the mushroom and cut away the stems.
2. Slice away the water chestnuts skin.
3. Cut prawns, mushrooms, water chestnuts, onions, spring onion and parsley into small pieces.
4. Get ready a big bowl, put in the grind meat.
5. Add in cut prawns, mushrooms, water chestnuts, onions, spring onions, and parsley into the big bowl.
6. Mix in fish paste, sesame oil, pepper, corn flour and five spices.
7. Fold the bean curd skin and cut into smaller pieces. See picture "how to" cut the skin.
8. Use a clean cloth to wipe away the salt on bean curd skin before you wrap the marinated meat with bean curd skin.
9. Once ready, you can either pan-fry or deep-fry it.
10. Serve with either mayonnaise or chili.