Ngoh Hiang (Fried Meat Roll)

1. 1

   Place 1.5kg of minced pork in a large bowl.

2. 2

   Cut the shrimp into very small pieces.

3. 3

   Finely chop the onions.

4. 4

   Using a masher or a heavy cleaver, mash the tofu.

5. 5

   Place the tofu into the large bowl of minced pork. Add the fish meat, shrimp and onions.

6. 6

   Crack 2 large eggs into the mixture. Use 1 more egg later if the final mixture is too dry. If the mixture is too wet, add some plain flour.

7. 7

   Add 1/2 teaspoon of sugar.

8. 8

   Add 2 teaspoons of ground white pepper.

9. 9

   Add 2.5 teaspoons of salt.

10. 10

    Wear hand gloves and mix the ingredients with your hands till evenly mixed together.

11. 11

    Now prepare the beancurd skins. Wipe the beancurd skins with a wet cloth to clean it and remove the salt on the skin.

12. 12

    Use a pair of scissors and cut the beancurd skins into smaller pieces.

13. 13

    Place an amount of the pork mixture (about 4 tablespoons) on a sheet of beancurd skin.

14. 14

    Tuck in the ends and roll it up. Apply a little pork mixture at the ends to seal the roll together.

15. 15

    Lay the prepared rolls neatly on a plate, ensuring they are separated. They must not touch each other, otherwise they'll stick and the beancurd skin will tear when you're trying to separate the rolls.

16. 16

    Steam covered for 10mins.

17. 17

    Let the rolls cool completely and then cut them into 1 inch bite sized pieces.

18. 18

    Heat a pan of oil till smoking hot. When you stick a wooden chopstick into the hot oil and fierce bubbles for on the chopstick, it means the oil is hot and ready for deep frying.

19. 19

    Add the cut rolls into the hot oil. Stir gently to prevent the rolls from sticking together while they are being deep fried.

20. 20

    Remove the rolls from the hot oil when they have turned golden brown. Do not reduce or turn down heat until all the rolls have been removed from the pan.

* Per serving · 4 servings · Values may vary.