NGOH HIANG (MEAT SPRING ROLL)

 

Ngoh hiang ( meat spring roll) every family will make this ngoh hiang on any festive event.

Can be store in freezer,any time you want to eat, take out to deforzen and deep fry it. 

Every family have their own recipes for making this ngoh hiang.The basic ingredients is the same.

NGOH HIANG

Ingredients;

 1 sheet beancurd

1 kg minced meat

1 kg.small prawns, Shelled,and chop into fine paste

6 stalk spring onion, wash,sliced and chop finely

6 red chillies ,wash ,cut into two ,take out. the seed,sliced and chop finely

Seasoning:

1 tsp white peper powder

1 tsp chinese five spice powder

5 tbspful flour

salt and msg according to your taste

Method;

1.Mix all ingredients and seasoning well combined .

2.cut the bean curd sheet into 6 pieces,spread out the beancurd sheet,scoop in some filling, the end of beancurd sheet,put some flour paste,roll up tight.

3.Steamed till cooked,leave to cool.

4.Heat up oil,deep fry meat rolls till golden brown,remove and drain.serve with chillies sauce