16 February 2012

Ngo Hiang (五 香 卷)

This is a festive dish for Chinese New Year which I will make without fail.  There are 2 variations of fillings, one with minced pork and mashed yam and the other only pork fillings.  We prefer the one with yam as we prefer a firmer texture.

Mix minced pork with diced carrots, waterchestnut, onions, garlics, dried shrimps (pounded), light soya sauce, salt, sugar, cornflour, oyster sauce and chinese wine.  Mix well. 

Cut beancurd sheets into rectangle form and place a spoonful of fillings and wrap into rolls.  Seal with water.  Steam the rolls for 1-2 mins and keep in the freezer if not to be eaten yet.  Deep fry till brown.

Serve with chilli & tomatoes sauce or mayonnaise

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