I have been waiting for this recipe for 3 years and it’s definitely worth the wait! Crispiness from the bean skin, juiciness from the pork belly, crunchiness from the prawns and sweetness from the water chestnuts.. these Ngoh Hiang are packed with bursting flavours.
Tell me which stall/restaurant is selling the the best Ngoh Hiang.. always not the best to me cause the best I had is the one made by my late Daddy! Sadly, my dad and I were like water and fire in kitchen.. and we can never be in the kitchen together. So I never get to know how he made it. The only one who inherited the recipe was my helper who helped my Dad in the preparation but when I asked her for the recipe.. she only remembered how to wrap it *cry*
Ever since my dad left me 4 years ago, I never had any ngoh hiang that passed my picky taste bud… Until Now!
I have been hearing how nice my friend’s mama ngoh hiang was 3 years ago and I never get a chance to try. I was skeptical because none beat my dad’s one yet…
I got to befriend my friend’s mama this year and she made me few this year to try. After the first bite… I know this is the taste I have been searching for. Definitely worth the 3 years wait and guess what.. pau mama gave me the recipe too! This secret recipe is not so secret anymore. I love you Pau Mama.
This recipe uses coasely minced pork belly for the maximum juiciness. Get your neighbourhood butcher to mince it or mince it by yourself. If you really have difficulties getting coarsely minced pork belly, just get any minced pork available. There are other ingredients in this recipe that helps to ensure maximum juiciness in this Ngoh hiang.
Pau mama used crushed sugar cracker. I modified this recipe by using bread crumbs. Both have the same purpose which is retaining moisture. If you are using the sugar cracker, omit the sugar in the recipe.
Also, do not cut/minced or chopped the ingredients too fine. You want to have some bites to the ngoh hiang. Cut the prawns into small pieces but not too small. Coarsely chopped/cubed the onions, water chestnut and carrot.
Alot of work to be done but trust me.. it’s 1000% worth the effort.
I doubled wrapped the ngoh hiang with the bean skin wrap. I find that this way of wrapping yield crispier ngoh hiang. *wipe the bean skin wrapper with clean wet cloth to remove excess salt.
I wrapped by stuffing the left and right end of the wrapper into the ngoh hiang. You can also just seal the end using the corn flour mixture that was used to seal the top of the ngoh hiang
You can deep fry, shallow fry or air fry the ngoh hiang. These Ngoh Hiang are air fried @ 180 degree Celsius (10 mins for room temperature ngoh hiang and 15 mins for frozen ngoh hiang).
This recipe yield about 12 to 15 pieces of fat juicy ngoh hiang. Freeze the extras (uncooked) and you can fry it when needed. It might looks like this recipe yields too many of ngoh hiang. But trust me.. it’s not enough. My husband and mine finished this batch in a week time and he requested me to make more and freeze it as convenient supper snack.
Here’s a step by step video on the recipe:
- 460g Coasely Ground Pork Belly
- 80g Chopped Onion (Purple Onion)
- 320g Coarsely cut prawns
- 100g Diced Carrot
- 300g Diced water Chestnut
- 50g Fried Shallot
- 1 Egg
- 3 tablespoons Corn Flour
- 35g Bread Crumbs (or substitute with crushed butter sugared crakers)
- 1 teaspoon Five Spice Powder
- 2 teaspoons Grounded White Pepper
- 2 Tablespoons Oyster Sauce
- 3 tablespoons light Soy Sauce
- 2 Tablespoons Sesame Oil
- ½ Tablespoon Sugar (omit sugar if using sugar crackers)
- 2 packets of Bean Skin (about 80g) - cut into pieces, each about 20 cm x 30 cm
- 1 tablespoon corn flour
- 1 tablespoon water
- Oil for Frying or brushing
- Add all ingredients in a large mixing bowl and combine
- Cover and let it chill in the fridge for an hour to allow the seasoning to be fully absorb by the meat and prawns
- Wipe the bean skin with a clean wet but squeeze-dried cloth, to get rid of any excess salt
- Add 2 heap tablespoons of filling onto the wrapper
- Roll and wrap the bean skin around the fillings and seal the top end with the corn flour mixture
- Seal the left and right ends either by stuffing the skins at the end into the roll or just seal the end with the corn flour mixture
- Preheat the Air fryer @ 180 degree Celsius
- Brush the ngoh hiang with oil
- For room temperature ngoh hiang, airfry for 10 mins
- For ngoh hiang from freezer, air fry for 15 mins
- *Extra uncooked ngoh hiang can be stored in freezer