Five-Spices Meat Rolls (Ngoh Hiang) # 10/20

By Nanyang Cuisine


http://nanyangcuisine.blogspot.com

Ingredients :

• 600g Pork, minced
• 300g small prawns (shrimps), shelled, cleaned and minced
• 240g crab meat
• 10cm piece carrot, coarsely minced
• 6 fresh water chestnuts, peeled and coarsely minced
• 5 dried Chinese mushrooms, soaked to soften and coarsely minced
• 2-3 spring onions (scallions), chopped
• 1 egg, beaten
• 1 tablespoon Corn /Plain (all-purpose) flour
• 2 large sheet dried bean curd skin, cut into 20 x 20cm pieces
• 1/2 egg white, beaten
• Cooking oil for deep-frying
  

Seasoning :

• 1/2 teaspoon five-spice powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 tablespoon light soy sauce
• 1/2 tablespoon sesame oil
  

Method :
1. Combine pork , prawns, crab meat, carrot, water chestnuts, mushrooms and spring onions. Mix with seasoning ingredients, egg and corn/plain flour. Leave for 1 hour.

2. Put some marinated meat mixture in the centre of each bean curd sheet and roll up into rolls . Seal edges with a little egg white. Repeat with remaining meat and bean curd skin sheets.

3. Place rolls in a steamer over rapidly boiling water and steam for 12 minutes.

4. Heat oil for deep-frying in a wok until hot and fry five-spice roll slices until light golden brown.