Ngoh Hiang ( Chinese Five Spice sausage roll)

One of the dish I served during my Chinese New Year Eve dinner as a starter. This is very authentic to Singapore. You can easily find this is food court or hawker centre. This dish is authentically Hokkien.



Ngoh Hiang
Ingredients ( for 5 rolls)

Ingredients for the filling:

• 150g minced pork
• 150g prawns - minced
  
• 5 water chestnut, diced
• 1/2 chopped big onion
• 1 small carrot julienned
• 2 stalks spring onion chopped
• 1 egg (beaten)
• corn flour

Seasoning:

• 1 tbsp light soya sauce
• 2 tsp white pepper
• 1 tbsp five spice powder

Soya bean sheet (I rinse in warm water to dissolve the saltiness)

Sauce

• 2 tbsp plum sauce
• 1/4 tsp hoisin sauce
• 1/2 tsp garlic oil
• some sesame seed
• 2 tsp of water
• 1 tsp of lime juice

1. Mix pork, prawns, water chestnut, big onion, carrot, spring onion in a mixing bowl. Add seasoning and mix well.
2. Add the beaten egg and corn flour. Mix well.
3. Lay the bean sheet and cut to desired size for wrapping. Wrap the fillings in the beancurd sheets; compress the fillings to make it tight.
   
4. In a steamer, steam the roll for about 10-15mins. Let it cool.
5. Prepare a pan/wok for deep frying. Heat the oil on medium heat.
   
6. Sliced the roll. Place and coat with corn flour before deep frying.
7. Deep fry until golden brown.
8. Serve with sauce.
   

Enjoy :-)