Teochew Ngoh Hiang

Teochew Ngoh Hiang


20 pcs 6” x 5 1/2” bean curd skin

Adequate cooking oil for deep-frying


320g ground pork

220g prawn meat (diced)

220g tenggiri fillet (roughly chopped)

½ carrot (peeled and diced)

190g yam (diced)

5 water chestnut (peeled and chopped)

1 stalk spring onion (trimmed and chopped)

1 big onion (peeled and chopped)

1 large egg (lightly beaten)

2 pcs cream crackers (crushed)


1 tsp five spice powder

½ tsp ground white pepper

½ tsp sesame oil

1 tsp salt

1 tsp sugar

1 tbsp vegetarian oyster sauce

1 tbsp corn flour


2 tbsp all-purpose flour mixed with 3 tbsp water

Preparation Instructions:

  1. In a mixing bowl, add in ground pork, prawn meat, tenggiri fillet, beaten egg and seasonings. Stir to combine.
  2. Add in carrot, yam, water chestnut, spring onion, big onion and cream crackers crumbs. Stir to combine.
  3. Place a piece of bean curd skin on a working surface. Add in ¼ cup of the filling at the centre. Brush 4 angles with glue, roll up tightly. Repeat the process for the remaining ingredients.
  4. Heat up adequate cooking oil for deep-frying.
  5. Deep-fry the Teochew ngoh hiang in batches on low heat until golden brown. Remove and drained on paper towel to absorb the excessive oil.
  6. Place some lettuce on a serving platter. Slice the Teochew ngoh haing diagonally and arrange neatly on the serving platter. Serve with chilli sauce.



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