Serves 4-6 people
600 g minced pork
300 g prawns (minced)
150 g water chestnuts (finely chopped)
100 g carrot (peeled and finely chopped)
2 spring onions (finely chopped)
1 soft bean curd skin sheet (cut into 8 pieces, around 8x8cm)
2 eggs (beaten)
1 tbsp cornstarch
1 tsp Five Spice Powder
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp sesame oil
1 tbsp shaoxing wine
1 tsp salt
1 tsp sugar
pptional: serve with sweet sauce for dipping.

Recipe Courtesy of
Sarah Huang Benjamin

Ngoh Hiang (Chinese Five Spice Meat Rolls)

Ngoh Hiang is a traditional Hokkien dish that my family always orders when we eat out, so a few years ago, I was inspired to make my own, and it’s been a Lunar New Year staple ever since. Made with a mixture of minced pork and prawns wrapped in bean curd skin, this sausage-like roll has a beautiful combination of flavors and textures that livens up the table. As with most festive Chinese dishes, it can be considered an auspicious snack. It is seasoned with Chinese Five Spice powder, which symbolizes the five blessings including longevity, wealth and health, and is served with a sweet dipping sauce to represent “tian tian mi mi”, or “sweetness in your life” for the year ahead.

No Milk

Difficulty: Medium

Preparation: 15 min
Cook: 25 min
Clean up: 15 min

Steps: 4 steps
16 Ingredients

Difficulty: Medium
Steps: 4 steps
16 Ingredients

Preparation: 15 min
Cook: 25 min
Clean up: 15 min

Instructions

Make the meat filling
- In a mixing bowl, combine all the ingredients except the bean curd skin and sweet sauce. Mix until smooth

Prepare the Ngoh Hiang
- Take one piece of bean curd skin and put a sausage-shaped portion of the filling on the edge closest to you. Fold the sides over the ends of the filling, then roll the skin up and away from you.
- You can dab the edge of the bean curd skin with water to seal loosely, or place a bit of the filling mixture on the edge and press down to seal tightly.
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Steam the Ngoh Hiang
- When you’ve rolled up all the Ngoh Hiang, steam the rolls for 12 minutes, until they’re cooked through.
- Set aside to cool and allow all the liquid to drain away. At this point, you can store them in the fridge or freezer.

Fry the Ngoh Hiang
- Heat up enough vegetable oil to come up to 1 inch in height in a sauté pan.
- Dab the Ngoh Hiang rolls dry on the outside, then fry the rolls (in batches if needed), until they’re golden brown and crisp all over, and hot all the way through.