Thai

Ngo Hiang

Name: Ngo Hiang
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 120 g minced pork; 40 g raw prawns; 30 g water chestnuts; 1 spring onion; 1 shallot; 1 clove garlic; 0.5 tsp five-spice powder; 1 tsp light soy sauce; 0.5 tsp sugar; 0.25 tsp ground white pepper; 0.25 tsp salt; 1 tsp cornflour; 1 tbsp beaten egg; 1 sheet dried beancurd skin; 500 ml groundnut oil; 1.5 tbsp sweet chilli sauce

Hokkien-Teochew five-spice pork and prawn rolls wrapped in beancurd skin, steamed then deep-fried until the wrapper blisters and crackles. Sliced and eaten warm with sweet chilli sauce.

Lunch & dinner 25g+ protein 8g+ fibre

45 min25 prep · 20 cookMedium1059 kcalper serving

Method

In a bowl combine 120 g of minced pork with 40 g of chopped prawns, 30 g of diced water chestnuts, 1 finely chopped spring onion, 1 finely chopped shallot and 1 clove of minced garlic.
Season with 0.5 tsp of five-spice powder, 1 tsp of light soy sauce, 0.5 tsp of sugar, 0.25 tsp of ground white pepper and 0.25 tsp of salt, then bind with 1 tsp of cornflour and 1 tbsp of beaten egg. Stir vigorously in one direction for 2 minutes until the mixture turns tacky and holds together, then cover and chill for 20 minutes so it firms up and the five-spice perfumes the pork.
Wipe 1 sheet of dried beancurd skin on both sides with a cloth wrung out in warm water and leave 2 minutes until soft and pliable but not soggy. Trim off any brittle edges and cut it into 2 rectangles of roughly 20 x 10 cm.