Recipe was pass down by my late FIL's family. Its always a hit during CNY's gathering in my family.
Ingredients
1kg minced pork (3 layered/pork belly)
*½ kg prawns
*600g water chestnut
*2 big red onions
*20 cloves of garlic
*2 big / 3 small eggs
3 tbsp plain flour
*1 carrot
*1 stalk chinese celery
*2 stalks spring onion
Salt and pepper to taste
Tofu skin (thin)
Water with some flour to seal while wrapping.
Corn flour for deep frying.
Method
1. Diced all * ingredients finely except prawn in bigger dice
2. Add in eggs, plain flour , salt & pepper to taste.
3. Mix well.
4. Clean Tofu skin with a damp cloth and cut to your desire size before wrap. (cos its saltish)
5. Wrap mixed ingredients with Tofu skin and seal it with the flour water.
6. Steam for 15min.
7. Leave it cool. Cut the steamed Ngor Hiang into bite size. Coat it with corn flour and fried till brown. (I use corn flour, cos it stay crispy even after 2 hours) Done.
