Ngoh Hiang 香脆五香 (Crispy Meat Roll)
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 15 pieces
Ngoh Hiang Filling
  • 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)
For Wrapping
  • 2 packets of Bean Skin (about 80g) - cut into pieces, each about 20 cm x 30 cm
For Sealing (combine both corn flour and water in a bowl and set aside)
  • 1 tablespoon corn flour
  • 1 tablespoon water
For Frying
  • Oil for Frying or brushing
Ngoh Hiang Filling
  1. Add all ingredients in a large mixing bowl and combine
  2. Cover and let it chill in the fridge for an hour to allow the seasoning to be fully absorb by the meat and prawns
Wrapping the Ngoh Hiang
  1. Wipe the bean skin with a clean wet but squeeze-dried cloth, to get rid of any excess salt
  2. Add 2 heap tablespoons of filling onto the wrapper
  3. Roll and wrap the bean skin around the fillings and seal the top end with the corn flour mixture
  4. 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
Airfry the Ngoh Hiang
  1. Preheat the Air fryer @ 180 degree Celsius
  2. Brush the ngoh hiang with oil
  3. For room temperature ngoh hiang, airfry for 10 mins
  4. For ngoh hiang from freezer, air fry for 15 mins
  5. *Extra uncooked ngoh hiang can be stored in freezer
Recipe by eckitchensg at