Ngoh hiang means five spices in hokkien, hence Ngoh Hiang is a pork and prawn roll seasoned with five-spice powder. The Singapore version of Ngoh Hiang is quite different from Penang lobak although they look similar. The contents of Ngoh Hiang includes minced pork, water chestnut, prawn and onion whereas lobak is mainly pork strips. I like both versions.
Here is my recipe for the Singapore version of Ngoh Hiang. In this recipe, I have substituted water chestnut with red pepper and carrot. Ngoh Hiang is usually steamed and then deep fried. I find it much more convenient (and healthy) to use my air fryer to crisp up the rolls. This turned out to be a good decision as the soya bean skin was very crispy. Minimal oil is used and my kitchen is free of oily smoke.
Video Link: https://youtu.be/F3i9nS77pN0
(makes 2 large (10 inch x 2 inch) rolls
- 125 gm minced pork (preferably with 10% fat content)
- 4 large green prawn (shelled and minced)
- 1 carrot (chopped)
- 1/2 red pepper (chopped) or 80 gm water chestnut (chopped)
- 1 fresh chilli (minced)
- 1 teaspoon salt
- 1/2 tsp sugar
- 1/2 teaspoon five-spice powder
- Dash of ground white pepper
- 2 tablespoons light soya sauce
- 2 tablespoons flour
- 1/2 egg (lightly beaten)
- 2 large pieces dried soya bean skin (from any Asian grocery)
- Vegetable oil
- Sweet dark soya sauce or kecap manis for dipping
1. Make the filling:
- Mix minced pork, prawn, carrot, red pepper in a bowl.
- Add seasoning, stir to combine.
- Add egg and panko bread crumbs and mix well to combine.
- Leave to season for 2 hours or more.
2. Make the rolls:
- Gently wash the dried soya bean skin under a running tap. Spread on a cutting board.
- Wipe dry with paper towels.
- Place 1/2 the mixture onto the centre of the skin. Shape into a log.
- Roll up firmly into a long sausage.
- Place the rolls onto a greased plate and steam for 8-10 mins. Remove and set aside to cool on a wire rack. Dry cooled rolls with paper towel.
3. Brush the steamed rolls with oil and cut into bite-size pieces.
4. Place the pieces into the air fryer basket. cook at 180°C for 10 mins. or until golden brown. If you don’t have an air fryer, simply use the oven to brown the five spice bean curd roll. The traditional method is to deep fry in oil.
5. Serving with chilli and/or sweet dark sauce or kecap manis.
Note: You may freeze any excess rolls (before frying) by wrapping the steamed rolls individually with parchment paper and cling film. The rolls should keep for a couple of months in the freezer. To cook, defrost in a microwave oven before frying.