My Mother-in-Law’s Ngoh Hiang or 虾枣
Every single Chinese New Year, my mother in law makes them in bags and bags. She distributes them to us.
Since I moved out of Singapore, I don’t get these bags anymore. So I make them myself. My hubby calls these hae jo, and not ngoh hiang. I have no clue what the difference is, except for the fact that they are cut up.
They are just so wonderful. If you have to have only one thing for new year, this has got to be it!
食谱
Ngoh Hiang
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
Filings
- 500 gpork minced, 30% fat
- 500 gprawn meat, cut up, do not mash
- 100 gcrab meat
- 2large onions, cut into small pieces
- 10water chestnuts, flesh chopped into small pieces
- 1egg
Seasoning
- 1 Tbspsoya sauce
- 1 Tbspsesame sauce
- 1 tsppepper
- 1 TbspChinese wine
- 1 TbspPlain flour
Wrapper
- doufu skin 2 large sheets cut into 12 cm by 5 cm
- 5 TbspTapico flour, optional
- 1egg, optional
- 2 cupscooking oil for deep frying
做法
- 01Place 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.
- 02Wipe off any excess salt from the bean curd skin.
- 03Place 2-3 tablespoons of filings and then roll up like a sausage. Seal the edges by pressing down both ends.
- 04Place them on a plate to be steams. Preferably, use a bamboo steamer.
- 05When the sausage is cooked, set it aside and let it cool down. It can now be stored.
- 06Cut them diagonally into pieces, coat with egg and then tapioca if using, and then deep fried.
- 07Refry for maximum crispiness.