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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