Ingredients
Half kg Pork collar Half kg prawns
2 big carrots
20pcs water chestnuts
1 stalk spring onion
Seasoning
1 Egg
1 spoon of plain flour (chinese soup spoon)
1 tsp salt
Pepper
I piece of beancurd sheet
Method
Chopped all ingredients separately.
To achieve good texture, all ingredients must manually chopped. No electric chopper.
Mixed all chopped ingredients with seasoning. (Mixed well)
Cut the beancurd sheet according to your preference. Spread the meat mixture on the beancurd sheet and roll.
In a wok, boil some water and steam the ngor hiang about 5mins on med fire. Leave it to cool.
Pan fried ngor hiang till golden brown.
** bean curd skin/sheet is very salty, please use a clean wet towel to wipe away the layer of salt on the sheet.
To achieve good texture, all ingredients must manually chopped. No electric chopper.
Mixed all chopped ingredients with seasoning. (Mixed well)
Cut the beancurd sheet according to your preference. Spread the meat mixture on the beancurd sheet and roll.
In a wok, boil some water and steam the ngor hiang about 5mins on med fire. Leave it to cool.
Pan fried ngor hiang till golden brown.
** bean curd skin/sheet is very salty, please use a clean wet towel to wipe away the layer of salt on the sheet.
Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/841660192569725/?__mref=message_bubble
