Ngo Hiang Recipe

Ngo Hiang Recipe

(Singaporean Spiced Pork Rolls recipe)

1 tablespoon oil

5 shallots, peeled and sliced

500 g (1 lb) minced pork

300 g (approximately 9 oz) medium shrimps, peeled, de-veined and chopped coarsely

8 water chestnuts, peeled and chopped

1 egg

½ teaspoon five-spice powder

1 teaspoon salt

1 teaspoon sugar

1 teaspoon black soy sauce

pepper to taste

1 tablespoon corn flour

1 large fu pei (dried bean sheet), cut into 15 equal rectangles

1 tablespoon corn flour made into a thin paste with a little water

Oil for deep-frying

Method:

Heat 1 tablespoon oil in a wok and fry shallots until golden.  Set aside.  Mix pork, shrimps, water chestnuts and egg in a basin.  Season with salt, sugar, black soy sauce and five-spice powder.  Blend in corn flour and finally, add the fried shallots and shallot oil.  Mix well to combine.  Wipe both sides of the fu pei with a damp cloth to rid it of excess salt.  Place a small mound of meat mixture in the middle of the sheet.  Roll up like a spring roll.  Use corn flour paste to seal.  Place rolls on a heatproof plate and steam for 10 minutes or so in covered wok.  Cool.  Heat oil in a wok.  Deep fry rolls until brown and crisp.  Slice and serve with chili sauce.