Wednesday, January 26, 2011

Ngoh Hiang/Spring Rolls

Busy, busy, very busy for the last whole weeks. Busy baking CNY cookies. And went back to home town to pray for my sister's 1 year death anniversary. And yesterday had dinner with relatives from China.

Today I prepared my CNY dish - spring rolls which I used to cook and bring back to my mother-in-law's house every year without fail, because we celebrate CNY there.



~1 kg minced pork
~600 g lightly diced prawns (shell, devein)
~10 shallots -slice and fried until golden brown
~16 water chestnuts -chopped coarsely
~2 nos. eggs
~1 teaspoon 5 spice powder
~2 teaspoons salt
~2 teaspoons sugar
~2 teaspoons light soy sauce
~2 tablespoons corn flour
~2 teaspoons pepper
~1 tablespoon oil
~50 g diced carrot
~30 g diced spring onions and coriander leaves (optional)
~2 pcs of big bean curb sheets - cut into 14 - 16 pieces

Gentle reminder: Use A DAMP CLEAN CLOTH TO WIPE THE BEAN CURB SKIN BEFORE WRAPPING. Don't oversalt the stuffing mixture as the beancurb skin is already slightly salty.

Mix all ingredients and seasonings, except the beancurb skins, thoroughly until they form a sticky paste..

Place stuffing in the bean curb skin, wrap and roll up.

Place the rolls in a lightly oiled dish and steam over meduim heat for about 15 minutes or until cooked through.

After cooling off, coat with flour, deep fry till golden brown.

Slice the ngoh hiang at a angle and arrange on a serving plate.

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