Allergie: Egg
Traditional Ngoh Hiong Rolls
Ingredients
Instructions
Method for Dipping Sauce
Combine all ingredients together and serve with Ngoh Hiong rolls.
Method for Ngoh Hiong Rolls
Place chicken and prawns in a mixing bowl. Add in ingredients (A).
Add ingredients (B) and mix thoroughly until well combined.
Cut unsalted dried beancurd skin sheet into 6” x 8” rectangle pieces.
Put a piece of cut-out beancurd skin on a clean tabletop. Scoop 2 tbsp prepared filling mixture over. Roll up to enclose the mixture. Seal the edges with flour paste (C).
Steam the rolls for about 7 minutes or until cooked through. Allow the rolls to cool completely before deep-frying in medium low heat. Once the rolls are in the hot oil lower the heat. Deep-fry till golden brown.
Dish out, slice and serve with dipping sauce.
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