Ngoh Hiang - Chinese New Year (CNY) Recipe
Bring Hokkien heritage to your Chinese New Year feast with deliciously spiced meat rolls wrapped in beancurd skin and fried to golden perfection.
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Cooking tools:
- Steamer basket
- Steaming dish
- Cooling rack
- Air fryer
- Pot
- Stove
- Skewer
- Tongs
- Paper towel
- Pastry brush
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Fork
- Measuring spoon
- Kitchen scale
- Microwave
- Spoon
Ingredients
- 50g Dried Beancurd Sheets (unsalted version)
- 65g Crackers (see notes)
- 500g Ground Pork about 80% lean
- 300g Shrimp (peeled, deveined, and finely chopped)
- 200g Water Chestnuts (finely chopped)
- 200g Shallots (minced)
- 1 small Carrot (grated)
- 2 stalks Green Onion (finely chopped)
- 3 Salted Duck Egg Yolks (steamed and mashed)
- 1 Large Egg (about 55-58 grams with a shell)
- 1 tbsp Corn Starch
- 1 Egg White (about 30g, lightly beaten)
- 2 tbsp Chinese Five-spice Powder
- 1 tbsp Sugar
- 1 tsp Salt (to taste)
- 1 tbsp Fish Sauce (optional, but adds a nice flavour)
- ¼ tsp Ground White Pepper
- Oil enough for deep frying
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