4.6 from 99 votes
Ngoh Hiang
Ngoh Hiang is the Singaporean version of five-spice pork rolls wrapped with beancurd skin. This simple ngoh hiang recipe is great as an entree or appetizer.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 5 people
Calories: 333 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 pound (500g) minced pork preferably the shoulder for its higher fat content
- ½ pound (250g) fresh shrimp shelled and minced
- 1 large egg lightly beaten
- 2 tablespoons light soy sauce
- 1 teaspoon fine sea salt
- 1 teaspoon ground white pepper
- 1 teaspoon five-spice powder
- 10 - 12 water chestnuts washed, peeled and smashed with a pestle
- 3 green onions finely chopped
- ½ yellow onion minced
- 3 tablespoons self-rising flour
- Dried soya bean skin available in frozen, ½ pound packs from Chinese grocery stores, cut into 4 by 6-inch rectangles
- corn oil
- Sweet dark soya sauce or Kecap Manis for dipping
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.
Cup of Yum
Nutrition Information
Serving
5people
Calories
333kcal
(17%)
Carbohydrates
9g
(3%)
Protein
27g
(54%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
171mg
(57%)
Sodium
988mg
(41%)
Potassium
491mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
128IU
(3%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 333
% 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.