Traditional Ngoh Hiong Rolls
Traditional Ngoh Hiong Rolls
Dipping Sauce
| 3 tbsp | Chilli sauce |
| 1 tbsp | Tomato sauce |
| 1 tbsp | Lime juice |
| A tsp | Toasted sesame seeds |
- Combine all ingredients together and serve with Ngoh Hiong rolls.
Ngoh Hiong Rolls
| 200 g | Chicken breast meat, skinned and cut into strips |
| 60 g | Medium prawns, shelled and diced |
| 1 pc | Unsalted dried beancurd skin sheet |
| Enough | Oil for deep-frying |
Ingredients (A)
| ¾ tsp | Five spice powder |
| ¾ tsp | Sesame oil |
| ¼ tsp | Salt |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| 1 tsp | TUMIX® Chicken Stock Seasoning |
| ½ tsp | Sugar or to taste |
| 1 tbsp | Lightly beaten egg |
| 1 tbsp | Tapioca flour |
Ingredients (B):
| 4 | Water chestnuts, peeled and chopped |
| 30 g | Onion, finely chopped |
| 1 tbsp | Chopped spring onion |
Ingredients (C): Flour paste, mixed well
| 2 tbsp | Plain flour |
| 2½ tbsp | Water |
- 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.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
