Ngo Hiang (五香粉, ngó͘-hiong-hún)

I developed a liking to this chinese delicacy referred to as hokkien spring roll or ngo hiang, 
( usually in different spellings and pronunciations ) but are all physically-- the same from the outside. With that specific chili sauce on the side, who could ever resist! 

Out of curiosity, i wondered how they made this delectable side dish or main dish? Oh, that bean curd made all the mystery, so to make your Chinese New Year giddy--yapping or simply vary your repertoire... try this recipe...



NGO HIANG


Ingredients:

300 g minced pork marinated
500 g minced shrimp/prawn marinated
bean curd skin
fried shallots
1 medium carrots, minced
3 stalks spring onions 
1 pack water chestnuts
1 c fried shallots ( you can make your own or just buy the ready made one's which I did cause i don't want to end up wasting )
1 egg
Bean curd sheets
Oil for pan frying

A delicious and nutritious ingredient in any of my mix meat!





Pork Marinade:
Pour marinade ingredients in a bowl with the minced pork and combine.

1/2 tsp ground black pepper
1/2 tbsp chinese cooking wine
2 tbsp light soya sauce
1 tbsp sesame oil
1/2 tbsp corn starch

Shrimp Marinade:
Mix ingredients with the minced shrimp. Note: Mince the shrimp properly resembling a ground texture, so as to barely recognise it when mix with the minced pork. I would suggest a meat grinder if you have.  Let it stand while preparing 
the other ingredients.

1/2 tsp salt
1/2 tsp sugar

Method:

1. After a few minutes of marinating,  its time to assemble: place the meat, shrimp and the rest of the ingredients except of course the sheets and the oil.

2. Mix until well combined.

3. Take a bean curd sheet and cut it to about 10 x 10 inches.

4. Rinse in running water and lay over a flat surface.

5. Scoop 3-4 tablespoon of filling. Roll the sheets to cover the meat and set aside.

6. Prepare a steaming pan, steam the rolls for 15 minutes.

7. When done, remove and let it sit on a cooling rack to drain.

8. Now ready to keep in the fridge if you are saving for some other day or pan fry.

9. Serve with chili sauce, thai sweet chili sauce or soy sauce with kalamansi with hot rice or    
    bihon, sotanghon or pancit canton or any of your favourite noodle.