Five Spiced Meat Roll
Sink your teeth into a well seasoned meat encased in a crispy beancurd skin, also known as ‘lor bak’. Hear the crunch with every bite and get addicted!
Let's start cooking!
Step 1 - Make ngoh hiang filling
- In a bowl, mix 1 tsp five spice, ½ Tbsp Shaoxing wine, 1 Tbsp oyster sauce, 2 Tbsp fish sauce, ½ Tbsp sesame oil, ½ tsp salt, ½ tsp white sugar and ½ tsp white pepper.
- Mix well until well incorporated.
- In the same bowl, mix in water chestnuts, shiitake mushrooms, shallots, spring onions, minced pork and chopped prawns until it forms a sticky consistency. Set aside.
Step 2 - Prepare beancurd skin
- On a clean working surface, place 1 layer of dried beancurd skin and use a wet cloth or paper towel to rehydrate the skin until it turns slightly translucent and soft.
- Slice the beancurd skin in half. Place one half on your working surface and set aside the other.
Step 3 - Deep-fry ngoh hiang
- In a pot, heat up enough vegetable oil for deep-frying.
- Place ngoh hiang into the hot oil and let it fry for 3 to 5 minutes until lightly browned and crispy.
- Place deep-fried ngoh hiang on a paper towel-lined plate to drain excess oil.
- Repeat with remaining ngoh hiang.
Slice, plate and serve!
Slice deep-fried ngoh hiang into even pieces. Place it on serving plate or dish and serve hot. You can serve it whole or sliced.