Ngor Hiang is also known as 5 spices in Hokkien. Ground into powder, you get the 5-spice powder. However, the funny thing is that Ngor Hiang also refers to this dish â€“ which is essentially prawn and pork rolled in a soya skin. In Penang, they call it Lor Bak or Lobak whilst for us from Johor, we call it Heh Chor. There are many variants for the ingredients used but the main ingredients are prawns, pork and of course, the 5-spice powder. The 5 spice powder is popularly used for dishes like Chinese Stewed Duck and Kong Bak.
This Ngor Hiang recipe makes about 13 rolls using 1 piece of soya skin (fuchok). The soft soya skin is used rather than the usual hard-type which is commonly used for other dishes like Ginkgo Barley Dessert. It is not an easy dish to prepare as it can be a bit labourious preparing the ingredients, rolling them up and finally, frying them. However, this tasty Ngor Hiang is bound to make you eat non-stop. It is delicious on its own or a great accompaniment to steamed white rice. For added taste, give it a dip into chilli or tomato sauce.
This is my wifeâ€™s recipe for Ngor Hiang / Prawn and Pork Roll
- 1 kg medium prawns (shelled and deveined. Cut into small cubes)
- 600 grammes pork (choose pork with a bit of fat and mince it)
- 15 pieces water chestnut (diced finely â€“ leave to drain on colander)
- 170 grammes of dried winter melon (diced finely)
- 1/2 piece carrot (diced finely)
- 1 large onion (diced finely)
- 4 teaspoons potato starch
- 1 egg (separate egg yolk from egg white)
- 1 piece soya skin (cut into 6 x 6 inches â€“ about 12 to 13 pieces for rolling)
- Oil for deep frying
- 3 teaspoons 5 spice powder
- 1 teaspoon white pepper powder
- 4 to 6 teaspoons salt
Mix prawns, pork, water chestnut, winter melon, carrots, onion, egg yolk and seasoning together in a large bowl. Using hands, combine the ingredients by mixing them in one direction (clockwise or anti-clockwise) whilst sprinkling potato starch. Allow mixture to stand for 30 minutes covered.
Lay a piece of soya skin on the table. Take about 2 tablespoons of mixture and place them like a log on one end of the skin, leaving about 2 cm from the edge of soya skin. Dab a little egg white on fingers and run the egg white along the soya skin edges.
While holding the edge of the soya skin, roll over the mixture and fold in the side edges. Repeat with other soya skin till all complete.
Heat oil in wok at medium heat. Gently place one or two pieces of Ngor Hiang roll at a time and allow to deep fry slowly till soya skin is golden brown. It takes approximately 5 to 8 minutes per roll to cook.
Dish up and drain on kitchen napkin to absorb excess oil.
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