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Traditional Ngoh Hiong Rolls

Ingredients: Dipping Sauce
3 tbsp Chilli sauce
1 tbsp Tomato sauce
1 tbsp Lime juice
A tsp Toasted sesame seeds

Method:

  1. Combine all ingredients together and serve with Ngoh Hiong rolls.
Ingredients: 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
Method
  1. Place chicken and prawns in a mixing bowl. Add in ingredients (A).
  2. Add ingredients (B) and mix thoroughly until well combined.
  3. Cut unsalted dried beancurd skin sheet into 6” x 8” rectangle pieces.
  4. 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).
  5. 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.
  6. Dish out, slice and serve with dipping sauce.

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