Ngoh Hiang
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
5 people
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Calories
333 kcal
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Course
Main Course
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Cuisine
Chinese
Ngoh Hiang
Description
The preparation starts by mixing minced pork and shrimp with beaten egg and seasoning composed of light soy sauce, fine sea salt, ground white pepper, and five-spice powder. Water chestnuts, green onions, and yellow onion are folded in to add crunch and freshness. Self-rising flour is sifted in last to bind the mixture.
Rectangles of soybean skin are laid out, and a heaping spoonful of the meat mixture is shaped into a slim sausage and placed along one edge of the skin. The skin is then rolled tightly around the filling, tucking in the edges to encase the meat completely. The rolls are cooked—typically deep-fried until golden and crisp, though this step is not fully detailed in the instructions provided. The finished Ngoh Hiang is served sliced, accompanied by dark soy sauce or sweet soy sauce known as Kecap Manis for dipping, highlighting both savory and sweet flavors.
Ingredients
- 1 pound (500g) pork preferably the shoulder for its higher fat content, minced
- ½ pound (250g) Shrimp shelled and minced, fresh
- 1 egg lightly beaten, large
- 2 tablespoons soy sauce light
- 1 teaspoon salt fine sea salt
- 1 teaspoon ground white pepper
- 1 teaspoon five-spice powder
- 10 - 12 water chestnut washed, peeled and smashed with a pestle
- 3 green onions finely chopped
- ½ yellow onion minced
- 3 tablespoons self-rising flour
- soybean skin available in frozen, ½ pound packs from Chinese grocery stores, cut into 4 by 6-inch rectangles, dried
- corn oil
- dark soy sauce for dipping, sweet, or Kecap Manis
Instructions
- Mix the pork and minced shrimp in a large bowl, then add the egg and stir to combine. In a separate bowl, stir together the soy sauce, salt, white pepper, and five-spice powder until smooth, then add it to the pork and shrimp mixture.
- Stir in the water chestnuts, green onions, and yellow onion, mixing to distribute the ingredients evenly. Finally, sift in the flour and mix until no traces of flour remain.
- Lay out the prepared skins on your work surface. Arrange a heaping tablespoon of the pork mixture along the longer edge of the skin, leaving a ½-inch gap from the edges. Shape the meat into a slim sausage, approximately 1 inch (2.5 cm) tall and 1½ inches (3.5 cm) wide. Add more pork if needed.
- After shaping the meat, roll the skin starting from the edge closest to you, tucking in the side edges as you go. Roll until the meat is fully encased within the skin, then place it seam side down on a plate. Repeat until you’ve used up all the pork. (For a helpful step-by-step visual, check out The Little Teochew's images of how to roll ngoh hiang check out at the end of this post.)
- Lightly grease a steamer tray and steam the rolls for 8 to 10 minutes, until the skins turn translucent and the rolls feel firm. Remove them and set aside on wire racks to cool. At this point, you can divide the rolls into batches and freeze them in plastic wrap for up to 3 months. To cook, defrost the rolls in a 350°F (180°C) oven for 10 minutes before frying.
- To finish the rolls, heat a non-stick saucepan large enough to comfortably hold 2 to 3 rolls, and add enough oil to thinly cover the surface of the pan.
- Add the rolls one at a time—cooking a maximum of 3 at a time to avoid overcrowding the pan—and fry on medium-high heat until the skins turn a crisp dark brown. Allow them to cool on paper towels or a wire rack before slicing and serving. Wipe down the pan with paper towels after each batch before cooking the next.
- Slice the rolls into 1-inch pieces and serve warm or at room temperature with the dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 5people | |
| Calories | 333kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 171mg | 57% |
| Sodium | 988mg | 41% |
| Potassium | 491mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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