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Ngoh Hiang

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Ingredients
  

Filings

  • 500 g pork minced 30% fat
  • 500 g prawn meat cut up, do not mash
  • 100 g crab meat
  • 2 large onions cut into small pieces
  • 10 water chestnuts flesh chopped into small pieces
  • 1 egg

Seasoning

  • 1 Tbsp soya sauce
  • 1 Tbsp sesame sauce
  • 1 tsp pepper
  • 1 Tbsp Chinese wine
  • 1 Tbsp Plain flour

Wrapper

  • doufu skin 2 large sheets cut into 12 cm by 5 cm
  • 5 Tbsp Tapico flour optional
  • 1 egg optional
  • 2 cups cooking oil for deep frying

Instructions
 

  • Place all the ingredients of the filings and seasoning into a big paid and stir them with a pair of chopsticks in one direction until all mixed.
  • Wipe off any excess salt from the bean curd skin.
  • Place 2-3 tablespoons of filings and then roll up like a sausage. Seal the edges by pressing down both ends.
  • Place them on a plate to be steams. Preferably, use a bamboo steamer.
  • When the sausage is cooked, set it aside and let it cool down. It can now be stored.
  • Cut them diagonally into pieces, coat with egg and then tapioca if using, and then deep fried.
  • Refry for maximum crispiness.